A healthy Navy Bean Sweet Potato Dip Recipe or non-chickpea hummus. Onion and garlic free and perfect protein for your lunch box.

Navy Bean Sweet Potato Dip

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8


  • 2 cups cooked navy beans (preferably home cooked for better digestion)
  • 1 large cooked sweet potato
  • 2 sun-dried tomatoes (the ones in oil are the best)
  • 1 Tbsp oil of choice (the oil in which the sun-dried tomatoes were stored in is best)
  • Salt
  • Pepper
  • basil


  • Bring 8 cups (2 liters) of water in a small pot to the boil.
  • In the meantime, peel and cut up sweet potato into about 1" (2.5 cm) pieces.
  • Add sweet potato cubes to water and boil until soft (about 15 minutes).
  • Add all ingredients but basil into a powerful food processor and process until smooth.
  • Taste and season again if necessary.
  • Wash and chop basil for decoration.
  • Serve with favorite crackers and/or raw veggie sticks