Roasted Sweet Potato Chickpea Dip

Roasted Sweet Potato Chickpea Dip

This roasted sweet potato chickpea dip offers a delightful combination of flavors, perfect for snacking or serving at gatherings. It's creamy, nutritious, and packed with vibrant spices that enhance its taste.

Ingredients

• 2 medium sweet potatoes
• 1 can garbanzo beans (chickpeas)
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon white pepper
• to taste sea salt

Method

1. Start by heating your oven to 400°F (200°C).
2. Prick the sweet potatoes with a fork several times to prevent them from bursting while baking.
3. Arrange the sweet potatoes on a baking sheet and roast for approximately 45 minutes, or until they become soft. After roasting, let them cool before slicing them in half.
4. In a blender, add the chickpeas along with olive oil and pulse until they are coarsely blended.
5. Scoop out the tender sweet potato flesh from the halves and add it to the blender.
6. Incorporate tahini, freshly squeezed lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt into the mixture.
7. Blend until the dip reaches a silky smooth texture, adding some reserved liquid from the chickpeas if needed to improve the consistency.