This is a print preview of "medi Sweet Potato Yogu Chick Pea Dip n Spread" recipe.

medi Sweet Potato Yogu Chick Pea Dip n Spread Recipe
by Foodessa

medi Sweet Potato Yogu Chick Pea Dip n Spread

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:

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 4


  • . >> (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


  1. . 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.
  2. . Place the sweet potato as well as the rinsed and strained chickpeas into the blender or food processor.
  3. . Add the rest of the remaining ingredients.
  4. . Pulse a few times before power blitzing the mix into a smooth spread.
  5. . Tip: if the mix is too thick...just add a little water.
  6. . Serve: dig right in with some veggies or tacos.
  7. . If there is any leftover, refrigerate for up to a week
  8. . Can be made ahead. This mix also freezes well in small sealed glass jars.
  9. . Buon appetito and flavourful