Creamy Sweet Potato Hummus
Ingredients
- 1 cup cooked or canned chickpeas
- 1 large roasted or cooked sweet potato
- ½ cup tahini
- 2 tbsp lemon juice
- ½ cup aquafaba (water left after cooking chickpeas or water found in can) sub cold water
- ¼ cup cold water
- pinch of salt
- olive oil for topping
Instructions
- Roast your sweet potato beforehand or cook via another method, but make sure it's soft. To roast, preheat oven to 400 F, prick holes with fork (for faster cooking), wrap in foil, and bake for 45-50 minutes.
- Blend all ingredients in a high-speed processor and add the aquafaba and cold water last.
- Garnish with some olive oil, paprika, and whatever else you want!