Sweet Potato Peanut Butter Hummus

I’ve made sweet potato hummus and it’s dope AF. So adding peanut butter, umm yes please! This recipe is easy to make and incredibly satisfying. Plus sweet potatoes and chickpeas are a great staple to have in any vegan kitchen as they have multiple uses.

OG Recipe serves 4-6 people depending on how Hummus Happy your guests are

Ingredients

• 1 large or 2 small sweet potatoes

• 1 can chickpeas (14 ounces)

• 2 tablespoons smooth peanut butter

• 2 cloves garlic

• 1/2 tsp smoked paprika

• dash of cayenne pepper

• 1 tsp kosher salt

• Juice of one lemon (about 3 tablespoons)

• 3 tablespoons olive oil or green peanut oil

• 4 to 5 tablespoons water

Directions

1. Preheat the oven to 400 degrees

2. Place the sweet potato on a baking sheet and bake until completely soft (45 minutes to an hour depending on the size). As soon as the potato is cool enough to handle, pull off the skin; it should be very easy to do this with your fingers.

3. Place the sweet potato, chickpeas, peanut butter, and garlic into a food processor and process a few seconds to break everything up.

4. Add the spices, salt, and lemon juice and turn machine on.

5. Drizzle in the olive oil slowly, and then add water one tablespoon at a time until the hummus is smooth and combined.