Recipes

Curried Sweet Potato Dip

Makes 4 cups (940 ml)
1 lb. (450 g) sweet potato, peeled and cut into 1-in (2.5-cm) pieces
1 19-oz. (540-ml) can chickpeas, drained and rinsed
1/4 c. (50 ml) fresh lemon juice
1/4 c. (50 ml) tahini
2 tbsp. (25 ml) extra virgin olive oil
3 tsp. (15 ml) curry powder
1 garlic clove, minced
1/4 c. (50 ml) chopped cilantro (optional)
Salt and ground pepper to taste
More olive oil for drizzling
Whole wheat pita and raw veggies

1. Steam sweet potato until tender about 14 to15 minutes.
2. Transfer to a food processor.
3. Add chickpeas, lemon juice, tahini, olive 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 re-season with a bit of salt and some more lemon juice before serving.