Great as an appetizer or snack! Switch up your normal hummus by adding curry and sweet potato for an interesting new flavour.
Steam the sweet potato until tender about 14 -15 minutes.
Transfer to a food processor.
Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.
Season with salt and pepper to taste. Let cool.
Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.
Note: If you make the dip ahead, it may be necessary to reseason with a bit of salt and some more lemon juice before serving.
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Ingredients
Directions
Steam the sweet potato until tender about 14 -15 minutes.
Transfer to a food processor.
Add the chickpeas, lemon juice, tahini, oil, curry powder, and garlic in the food processor. Puree until smooth. Add cilantro if using and pulse once more.
Season with salt and pepper to taste. Let cool.
Transfer to a bowl. Drizzle with olive oil and serve with whole wheat pita and veggies.
Note: If you make the dip ahead, it may be necessary to reseason with a bit of salt and some more lemon juice before serving.
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