Sweet Potato Hummus with Peanut Butter
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!
Servings: 12 servings
Calories: 67kcal
Ingredients
- 1 sweet potato pealed and sliced into 1/4 inch chunks or 1 cup cooked sweet potato pureed
- 3 tablespoons peanut butter creamy, almond, cashew or sunflower work too
- 15 oz chickpeas rinsed and 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
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet lined with parchment paper. Bake 40 minutes until softened.
- After the sweet potatoes have cooled, place all ingredients in a food processor or blender. Blend until smooth and creamy. Remove from blender and enjoy immediately.
- Store hummus in the refrigerator up to 7 days.
Notes
- 1 serving equals about 2 tablespoons depending on the size of your sweet potato.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
Serving: 1serving | Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Sodium: 99mg | Potassium: 83mg | Fiber: 2g | Vitamin A: 95IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 0.6mg