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Sweet Potato & Navy Bean Hummus

This is a great recipe from the 10-Day Belly Slimdown book by Dr. KellyAnn Petrucci, the author of the best selling Bone Broth Diet and frequent guest on the Dr. Oz program.

For almost three years now I've eaten a mostly vegetarian diet. Luckily, I do well with eggs, and full-fat dairy and still eat some sea critters now and again. I’ve just come to a point in my life where I don’t care to eat my land buddies any longer (unless dire circumstances should make that necessary). HOWEVER, because the benefits of bone broth for human health cannot be disputed I incorporate this delicacy into my diet on occasion, and I very much admire Dr. Kelly Ann’s work! My new book the Ultimate Grain-Free Cookbook also has a recipe for a Healing Vegetarian Broth as well. When I was healing my tummy years ago, I used bone broth often and all sorts of good things happened, like softer skin, better nails and just an overall feeling of ‘well-being’.

While I believe most “auto-immune” issues are brought on by stealth and virulent pathogens, what we do or don’t eat absolutely heightens or cools our symptoms. When you combine The Bone Broth Diet with a Plant Paradox Program you should feel tremendous results. When I saw this Sweet Potato Hummus recipe on pg. 263 of Dr. KellyAnn’s book I knew I had to make it! I don’t do well with chick peas (garbanzo beans) and those of you experimenting with the Plant Paradox program won’t be eating them anyway because of their high lectin content, so I’ve switched them out for pressure cooked navy beans. Dr. Gundry (author of the Plant Paradox) tells us the lectins in beans are greatly reduced when they’re pressure cook and the Eden brand is pressure cooked before they’re canned. I also find that when using whole foods sometimes we need to adjust liquid ratios. For instance, my sweet potato was pretty dry so I used the brine from my olives to thin this dip a little. While I used the yellow sweet potato I’ll bet an orange yam would taste great and make this a delicious ‘fall festive’ spread! AND it tastes heavenly spread on our Grain Free Toast!


1 large Sweet Potato, cooked and peeled

1 can Organic Eden Navy Beans, rinsed and drained

2 tablespoons Sesame Seed Butter or Tahini

1 tablespoon each Olive Oil and Toasted Sesame Seed Oil

2/3 teaspoon Ground Cumin

1 clove Garlic, roughly chopped

1 teaspoon Sea Salt

Pinch of Cayenne Pepper

Enough liquid to thin to desired consistency. I used the brine from a jar of Kalamata Olives because I was serving this with olives and the ingredients were simple and organic but you could also use water or Bone Broth!

Add everything to your food processor and process until smooth and creamy.

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