½ roasted medium orange sweet potato (about generous ½ cup puree)
1 can (540mL) chickpeas, drained and rinsed
1 tbsp rice vinegar
2 tbsp extra virgin olive oil
1 tbsp water, as needed
Instructions
Heat the coconut oil in a small skillet and sauté the garlic, ginger, and chili flakes until fragrant and lightly browned.
In a large food processor, add the sautéed aromatics and the rest of the ingredients, except for the water, and blend until very smooth. Adjust seasoning as desired (adding more vinegar for acidity, soy sauce for saltiness, etc.) Add water 1 tablespoon at a time until desired consistency is reached.
Enjoy immediately or store in the refrigerator for up to 5 days.
Recipe by Radiant Rachels at https://radiantrachels.com/sweet-potato-satay-hummus/