This dip is perfect on sweet potato, plantain, and corn chips! The yummy, sweet and spicy barbecue flavor will leave you wanting more and more!

Maybe I’ve been on a Hummus kick lately, because I feel like I just shared one. In all honesty, it’s really because I need the aquafaba!!! I think I have three open cans of beans in my refrigerator right now! LOL!

I came up with this delicious dip about a month ago. I can’t remember what made me think of the barbecue, but I’m so glad I did! It gives a big twist on a traditional hummus, perhaps creating new hummus lovers out of those who’d previously disliked the norm.

I’ve yet to try this on traditional pita chips — it may or may not work — but when I created it I had sweet potatoes on my mind. Initially, I wanted to make my own sweet potato chips in the air-fryer, but after two major fails, I decided it’d be best to buy some.

Even without my chips working, I still had to share this with you because it turned out to be a delicious hummus, and we found out it goes great on not only sweet potato chips, but Fritos corn chips and plantain chips, too! The plantains I didn’t buy and try until today, but they may actually be my fave!

Making this is as easy as any hummus. Throw all the ingredients into your food processor and mix until blended! Once you’re done and transfer it to a serving bowl, you can drizzle it with some more olive oil, sprinkle it with a couple of the spices (I used cayenne and coconut sugar — for less spicy just try smoked paprika), then maybe sprinkle it with parsley for something green. But that’s just for show.

I’ve shared this already with about five or six friends, and it’s come out a big win! You guessed it… vegan made — omni approved! If you make this hummus and love it like we do, leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis! Be sure to let me know what your favorite thing to dip in it is!

Print BBQ Hummus Dip This dip is perfect on sweet potato, plantain, and corn chips! The yummy, sweet and spicy barbecue flavor will leave you wanting more and more!

Prep Time 10 minutes Total Time 10 minutes Author Tiffani Wells Ingredients 1 can canellini beans, drained and rinsed

2 Tbsp tahini

1/2 Tbsp lemon juice

1 t minced garlic (about 2 cloves)

2 Tbsp olive oil, plus more for serving

1 Tbsp + 1 tsp coconut sugar

1 Tbsp chili powder

1 tsp garlic powder

1/2 tsp cumin

1/4 t sea salt

1/4 tsp smoked sea salt

1/8 tsp cayenne

sweet potato, corn, or plantain chips for serving Instructions Place everything but the chips inside your food processor and blend until smooth. Transfer to a serving bowl and drizzle with more olive oil. If desired, sprinkle with a little more smoked paprika, cayenne, and/or coconut sugar. Serve with sweet potato, corn, or plantain chips. Enjoy!

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