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Sweet Potato Thai Hummus

Adapted from Baby Foode

Total Time 8 minutes

Ingredients

  • 2 cups Chickpeas drained
  • 1 cup Sweet Potato puree roasted
  • 1/4 cup Tahini
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon yellow curry powder
  • 1/4 teaspoon fresh ginger minced
  • juice lime
  • 1/4 cup coconut milk

Instructions

  1. Combine chickpeas, sweet potato puree, tahini, olive oil, salt, curry powder, ginger and lime juice in a bowl of a food processor.

  2. Process until smooth.

  3. Add coconut milk slowly until you reach your desired consistency.

Recipe Notes

Store in the fridge for up to 1 week.