
Roasted Sweet Potato Hummus

- 1 large sweet potato (peeled, cubed)
- 3 Tbsp. olive oil (plus ½ tsp.)
- 1 can (15 oz.) chickpeas ( drained, rinsed, reserve liquid (aquafaba))
- 1 clove garlic
- ½ cup tahini
- 2 Tbsp. lemon juice
- 1 tsp. sea salt
- 1 tsp. paprika
- 1/2 tsp. cumin
- ¼ tsp. cayenne
- ½ cup cold water (or reserved aquafaba)
- Preheat oven to 400 degrees F.
- In bowl, add sweet potato and toss with 3 tablespoons olive oil. Spread potatoes out on sheet pan and bake 15-20 minutes, until tender.
- In food processor, combine chickpeas, sweet potato, tahini, lemon juice, garlic, 1/2 teaspoon olive oil, salt, paprika, cumin and cayenne; Blend for one minute, scraping down sides as needed.
- Add water or aquafaba 1 tablespoon at a time and blend until desired thickness.