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

1. 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.
2. Place the cooked sweet potato, chickpeas, lemon juice, yogurt, oil, cumin, garlic, salt and pepper in the chopper. Pulse until completely pureed.
3. Add more oil or water if necessary to achieve the preferred consistency.
4. Serve with pita bread, pita chips, or fresh veggies. Enjoy!

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