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Vicki...thank you for your appreciation.
I've had a few people within family and friends that have made it a few times all ready with great success.
I really do hope you have a chance to try this yummy dip / spread.
Ciao for now and flavourful wishes,
Claudia
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Similar to a Mediterranean ' Hummus ' with a few flavourful twists. We enjoy this as a delicious spread in a sandwich... or even as a base to a salad dressing.
For a dedicated post...refer to:
http://www.foodessa.com/2010/03/recipe-medi-sweet-potato-yogu-chickpea.html
Ingredients
- . >> (American / Metric measures) <<
- . 1 medium, cooked sweet potato (about 1/2 cup/140g)
- . 1 can (19oz) / 2 cups / (540ml) Chick peas
- . 3/4 cup (155ml) plain 'Greek style' Yogurt
- . handful of Italian parsley
- . 3 Tbsps. (45ml) lemon juice
- . 2 Tbsps. (30ml) e.v. olive oil
- . 1 Tbsp. (15ml) Dijon mustard
- . 1/2 tsp. (2.5ml) sea salt
- . 1/2 tsp. (2.5ml) granulated garlic powder
Directions
- . Cook the sweet potato with the peel on: either by microwave at High for 4 minutes...OR bake the sweet potato within a foil at 400F/200C/Gas6 for about 30-45 minutes. Poke the potato to make sure it's tender...then cool, peel and cut.
- . Place the sweet potato as well as the rinsed and strained chickpeas into the blender or food processor.
- . Add the rest of the remaining ingredients.
- . Pulse a few times before power blitzing the mix into a smooth spread.
- . Tip: if the mix is too thick...just add a little water.
- . Serve: dig right in with some veggies or tacos.
- . If there is any leftover, refrigerate for up to a week
- . Can be made ahead. This mix also freezes well in small sealed glass jars.
- . Buon appetito and flavourful wishes....FOODESSA.com
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August 15, 2010
Comments
August 14, 2010This sounds wonderful. I love the combination of the sweet potato and chickpeas. I can't wait to try it.
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