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 also as a base to a salad dressing.
Medi Sweet Potato Yogu Chick Pea
Dip n Spread.
Medi Sweet Potato Yogu Chick Pea
Dip n Spread.
serves 4 persons
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INGREDIENTS:
(American / Metric measures)
(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 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
PREPARATION:
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. 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.
3. 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.
Voila...now you can dig right in with some veggies or tacos.
It can easily be used as a spread as well.
Any leftovers? You can refrigerate up to a week without worry.
Made ahead...you can also freeze in small sealed glass jars.
Made ahead...you can also freeze in small sealed glass jars.
Buon appetito and flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
Other Dips and Spread RECIPES that may interest you:
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