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! Vegan + Gluten Free + Low Calorie
Monday! You’re back already. I always feel so overwhelmed on Mondays as if I have get everything done for the week done in one day. Does anyone else do that? I don’t know why I feel that way particularly about Mondays, but I do.
I guess I’m worried a million unexpected things are going to drop in my lap at the last minute and I won’t have time for anything if I put anything off. Either way, I don’t love the stress that comes with Monday and it’s February 1st too.
You guys last week was insane. Insane, insane, insane. I started nutrition school last week and all I can say is I don’t know how people go back to school mid-career and survive. It’s hard! Thankfully, consulting taught me to speed read.
True story, during consulting orientation they set a timer on the table and gave us documents we had read and provide a solution to in X amount of time. It’s a great skill now that I have to read 12 chapters in a matter of days.
Textbooks aside though I still found time to cook. After all I do have to eat and bonus I get to share it with you! Can we just talk for a minute about how creamy, delicious, good this Sweet Potato hummus is? OMG. I think it’s my new favorite winter snack.
Both spicy and sweet it’s pure delight. I can never decide what I want. Spicy or sweet? But with there’s no deciding. I’m 100% positive what makes this so darn good is the peanut butter. I swear anything is better with peanut butter. Don’t you agree? Peanut butter on everything!
I’ve got to confess something. When I made this the first time, I used regular peanut butter. The second time I made it with chocolate almond butter. Stop the phone. Say what???? Yep! You read that right. Chocolate almond sweet potato hummus.
Did someone just say dessert? I couldn’t tell, but it sure was D-licious right from the jar. A word of caution. It does make a darker hummus though but don’t be scared. Sometimes delicious things are the weirdest looking things.
Sweet Potato Hummus with Peanut Butter
- 1 sweet potato pealed and sliced into 1/4 inch chunks or 1 cup cooked sweet potato pureed
- 3 tbsp peanut butter creamy, almond, cashew or sunflower work too
- 15 oz chickpeas rinsed and drained
- 1 tbsp extra virgin olive oil
- 1/8 cup lime juice
- 1/4 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet lined with parchment paper. Bake 40 minutes until softened.
Store hummus in the refrigerator up to 7 days.
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