Great as an appetizer or snack! Switch up your normal hummus by adding curry and sweet potato for an interesting new flavour.
1 lb sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
1 can chickpeas, drained and rinsed
¼ cup fresh lemon juice
¼ cup tahini
2 tbsp extra virgin olive oil
3 tsp curry powder
1 garlic clove, minced
salt and ground pepper to taste
¼ cup chopped cilantro (optional)
more olive oil for drizzling
whole-wheat pita and raw veggies
1
Steam the sweet potato until tender about 14 -15 minutes.
2
Transfer to a food processor.
3
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.
4
Season with salt and pepper to taste. Let cool.
5
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.
— View all recipes —
Ingredients
1 lb sweet potato, peeled and cut into 1-inch (2.5 cm) pieces
1 can chickpeas, drained and rinsed
¼ cup fresh lemon juice
¼ cup tahini
2 tbsp extra virgin olive oil
3 tsp curry powder
1 garlic clove, minced
salt and ground pepper to taste
¼ cup chopped cilantro (optional)
more olive oil for drizzling
whole-wheat pita and raw veggies