Sweet Potato Peanut Butter Hummus recipe

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1 large sweet potato, peeled and sliced into 1/4 chunks
1 (15 ounce) can chickpeas, rinsed and drained
3 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground cumin
salt to taste

Nutrition Info

71.8 calories
carbohydrate: 10.5 g
cholesterol: : -
fat: 2.6 g
fiber: 1.9 g
protein: 2.1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 91.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper, add sweet potatoes.

  2. Bake in the preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes.

  3. Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin, and salt into a blender, puree until smooth.

Recipe Yield

16 servings

Recipe Note

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 healthy snacking easy!

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