Creamy Vegan Sweet Potato Hummus

Name: Creamy Vegan Sweet Potato Hummus
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 medium-sized sweet potato; 1 1/2 cups cooked chickpeas ((1 1/2 cups/240g cooked chickpeas, or one 15-ounce/425g can, drained and rinsed)); ¼ cup tahini ((60g)); 2 tablespoons freshly squeezed lemon juice; 1 clove garlic, roughly chopped; ½ teaspoon salt; 1/4 teaspoon Sweet or smoked ground paprika; 1/3 cup water ((80ml))

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Prep Time: 45 minutes

Cook Time: 10 minutes

Total: 55 minutes

Servings: 2

hummus sweet potatoes

Ingredients

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1 medium-sized sweet potato1 1/2 cups cooked chickpeas ((1 1/2 cups 240 grams cooked chickpeas, or one 15-ounce 425 grams can, drained and rinsed))¼ cup tahini ((60 grams))2 tablespoons freshly squeezed lemon juice1 clove garlic, roughly chopped½ teaspoon salt1/4 teaspoon Sweet or smoked ground paprika1/3 cup water ((80 milliliters))

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Instructions

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Step 1

Cook the sweet potato according to post instructions. After steaming or scooping the flesh out of the skin (if roasting or microwaving), you should have about 200g cooked sweet potato.

Step 2

Place all ingredients except for the water in a food processor fitted with the S blade. Pulse a few times to break the chickpeas down.

Step 3

Run the motor of the food processor and drizzle the water in in a thin stream. Continue processing for 2-3 minutes, or until the hummus is very creamy. Stop once or twice to scrape down the sides of the food processor bowl. If the hummus is too thick for your liking, add a tablespoon or two of water and continue processing. Enjoy!