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