Sweet potato and peanut hummus

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200 g dried chickpeas (soak for 12 hours)
100 g sweet potato
4 garlic cloves sliced
2 shallots cut in two
Seaweed
2 tsp garam masala
1 tsp paprica
7 tsp peanutbutter
1 tbsp dried thyme
Juice of 1 lemon
1 tsp salt

Cover chickpeas, potato, garlic, shallots and seaweed with water. Bring to a boil. Cook for 30 minutes.
Drain but save the liquid.

Blend the cooked ingredients with the rest.
Adjust texture with the liquid.

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