Sweet Potato Peanut Butter Hummus

By Megan Olson
February 1, 2016
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Author Notes: Sweet Potato Hummus made with peanut butter and chickpeas and sprinkled with paprika for a smoky flavor. This dip is great for spreading, dipping or to eat out of the jar. A delightful dip that makes health snacking easy!Megan Olson

Makes: 32

  • 1 large sweet potato, pealed & sliced into 1/4 inch chunks
  • 3 tablespoons nut butter
  • 1 15 oz can chickpeas, rinsed & drained
  • 1 tablespoon extra virgin olive oil
  • 1/8 cup lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  1. Preheat oven to 400 degrees F
  2. Place sweet potatoes on a baking sheet lined with parchment paper
  3. Bake 40 minutes until softened
  4. After the sweet potatoes have cooled, place all ingredients in a food processor or blender
  5. Blend until smooth and creamy
  6. Remove from blender & enjoy immediately

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