Categories: Appetizers
Ingredients
- 1 small sweet potato (about 1 cup cooked)
- 1 can (16 ounces) chickpeas, drained and rinsed
- Juice of 1 lemon
- 1/4 - 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 garlic clove, chopped
- Salt and pepper, to taste
- Pita chips, pita bread, or sliced veggies (such as broccoli, peppers, and carrots), for serving
Directions
- Preheat oven to 375 degrees F. Pierce the sweet potato a couple times with a fork. Wrap it in aluminum foil and bake until soft – about 30 minutes to 1 hour depending on its size. When cool enough to handle, scoop out the potato from the peel.
- Place the cooked sweet potato, chickpeas, lemon juice, yogurt, oil, cumin, garlic, salt and pepper in the chopper. Pulse until completely pureed.
- Add more oil or water if necessary to achieve the preferred consistency.
- Serve with pita bread, pita chips, or fresh veggies. Enjoy!