Sweet Potato Hummus with a Bottle of Bio-K+

Sweet potato, miso & probiotics hummus

  • Healthy Eating

  • Recipes

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    I love hummus! It’s such a versatile dish that can be adapted to suit our every whim and inspiration. It’s also an ideal choice for integrating probiotics.

    By adding a small bottle of Bio-K+ drinkable dairy probiotics, I not only enhance my hummus with at least 50 billion live bacteria for better intestinal health, but I also improve its texture. The result? A super-creamy hummus where the sweetness of sweet potato, the umami taste of miso, and the benefits of probiotics blend perfectly to deliver a real treat for the taste buds!  


    Preparation time: 10 minutes

    Cooking time: 45 minutes



    2 cups sweet potato chunks (about 1 sweet potato)

    1 medium yellow onion quartered

    1 clove garlic, halved

    1 large pinch salt

    1 generous drizzle vegetable cooking oil

    1½ cups cooked cannellini beans, rinsed and drained (398 ml if canned)

    1 bottle of fermented dairy drinkable probiotic (original unsweetened)

    2 tbsp. orange juice

    1 tsp. lime juice

    4 tsp. miso

    1 tbsp. tahini

    Ground pepper, generously


    Topping suggestions (as desired)

    1 drizzle extra-virgin olive oil

    1 large pinch ground paprika

    Orange zest to taste

    Fresh coriander, chopped (to taste)



    1. Preheat oven to 190 °C (375 °F). 
    2. In a rectangular baking dish, add sweet potatoes, onion, garlic, salt, pepper, drizzle with oil and coat well. Bake for about 45 minutes, stirring halfway through, until the potatoes are tender and lightly roasted. Let cool completely. 
    3. In a blender, purée all hummus ingredients until perfectly smooth.
    4. Enjoy with veggies, pita chips, crackers or in a sandwich.


    Good to know

    Probiotics and heat don’t mix. To preserve the efficacy of the probiotics in your hummus, please allow the sweet potato mixture to cool completely before blending it with the rest of the ingredients. This way, you’ll preserve the good active bacteria.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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