Healthy, Snacks

Sriracha Sweet Potato Hummus


1 large sweet potato

2 cans of chickpeas

2 tablespoons sriracha sauce

3 tablespoons of tahini

2 tablespoons of olive oil

5 tablespoons of cold water

4 garlic cloves

1 lemon


Boil chick peas for twenty minutes. Let cool and peel

Scrub and pierce sweet potato multiple times and microwave for 8-10 minutes on full until you can pierce with a knife.

Let cool and peel

Put chickpeas in food processor and pulse add tahini and pulse more. Throw in the sweet potato olive oil and garlic and sriracha and blend.  Add water tablespoon by tablespoon to thin if needed.

Add lemon juice

Refrigerate for an hour before serving


Leave a Reply