Nanci’s Sweet Potato Chickpea Dip
Author: Nanci
Category: Snack, Appetiser
Prep time:
Cook time:
Total time:
Servings: 6-8
Sweet potatoes make these a sweet deal. Packed with vitamins and nutrients that adults and children love.
Ingredients
- 1 medium sweet potato (about 14 ounces), scrubbed
- 1 can (15 ounces) chickpeas, drained
- 1 small clove garlic
- 1 tsp. salt
- 3 tsp Natural Magic
- ½ cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper, to taste
- Hot sauce or chili sauce, or lemon to taste
Instructions
- Preheat oven to 425F.
- Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up form fork holes).
- Remove from oven and set aside to cool.
- Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.
- Mix in your Natural Magic.
- Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.
Nutrition Information
Serving size: ⅓-1/2 cup Calories: 301 Fat: 18.85 Carbohydrates: 30.17 Sugar: 2.77 Fiber: 5.6 Protein: 4.58 Cholesterol: 0
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