Sweet potato chickpea hummus

ImageThis recipe is worth trying. It is a bit more exciting version of hummus and so tasty too!!! It is more colourful than the original version as it is bright orange and it is suitable for toddlers as well when you leave salt out or use it a bit less. I use this spreading now as I cannot use butter. It is awesome on sandwiches or rice or corn cakes 🙂

1 sweet potato (cooked as cubes)

1  tin (400g) chickpeas

half an lemon

1 -2 tsp paprika

1tsp salt

1 tbs tahini or alternatively cashew butter ( I use cashew butter as my baby girl is allergic to sesame seeds)

1. Cook sweet potato until soft.

2. In a blender or with the hand blender puree sweet potatoes and chickpeas.

3. Squeeze half a lemon in.

4. Add the spices.