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Day 7: Recipe – Buffalo White Bean Hummus with Oven Baked Sweet Potato Chips

This healthy hummus is a satisfying snack or an easy-to-make dip when it’s your turn to bring an appetizer.



Sweet potato chips:
  • 2 sweet potatoes, thinly sliced
  • 1 Tbsp canola oil
  • ¼ t. black pepper
White bean hummus:
  • 1 can no-salt added cannellini beans (divided, rinsed) (may substitute navy beans, great northern or butter beans)
  • 2 tablespoon water
  • 2 tablespoon lowest sodium available Red Hot Cayenne Pepper Sauce (divided)
  • 1 Tbsp canola oil


Sweet potato chips:
  1. Preheat oven to 400°F.
  2. Using a mandoline, carefully slice the sweet potato into chip-like thin rounds. Place in a bowl with oil and pepper; stir to combine.
  3. Line two large baking sheets with foil and coat with cooking spray. Divide sweet potatoes between the baking sheets, spreading the pieces out so they are in one layer and chips aren’t overlapping each other.
  4. Bake in the oven until chips just begin to brown, about 20 minutes. Turn off the oven and let the chips sit in the oven for 10 minutes to continue to crisp. Transfer chips to a bowl and let cool slightly.
White bean hummus:
  1. Into the bowl of a food processor, add drained cannellini beans, water, 1 tablespoon hot sauce, and canola oil.
  2. Purée until the mixture is smooth, about 30 seconds to 1 minute.
  3. Transfer bean puree to a bowl. Top with remaining 1 tablespoon hot sauce and gently stir to swirl the hot sauce on top. Serve with sweet potato chips.

Recipe and photo courtesy of American Heart Association

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