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
Preheat the oven to 400 degrees
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.
Place the sweet potato, chickpeas, peanut butter, and garlic into a food processor and process a few seconds to break everything up.
Add the spices, salt, and lemon juice and turn machine on.
Drizzle in the olive oil slowly, and then add water one tablespoon at a time until the hummus is smooth and combined.