Add 1 tbsp of EVOO onto a non-stick skillet and heat over medium heat.
Fry the sweet potato slices, about 2-3 minutes on each side. Remove the slices from the pan and allow to sit on a plate lined with paper towel.
Add chick peas, sweet potatoes, garlic, almond butter, lemon juice and salt and pepper in a food processor.
Pulse until thoroughly combined.
Serve in a large bowl with veggies, chips, crackers and pita bread.