Sweet Potato & Cashew Dip

If you don’t like the taste of raw garlic then roast bulbs in the oven with the sweet potato which will sweeten the cloves otherwise use powdered garlic.

If you don’t want to bake your potato then peel and cut then place in your steamer. 

Ingredients

• 1 (400g) sweet potato
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic
• 30g roasted cashews, chopped finely
• Squeeze of lemon
• 1 tsp. smoked paprika
• 1 tsp. cumin
• Fresh coriander to taste (optional)
• 1 tbsp. olive oil
• 1 tsp. maple syrup (golden or honey)
• 2 tbsp. Greek yoghurt

Method

1. Preheat oven 200C.
2. Pierce your potato with a skewer a few times and place on an oven proof tray lined with baking paper. Cook your sweet potato in the oven; this will take about 45 minutes – 1 hour depending on the size of the potato, don’t worry if the skin burns as you will only use the flesh. When ready take out and let cool slightly before you scoop out the potato.
3. Place your potato, garlic, chickpeas, paprika, cumin, coriander, olive oil and lemon juice into processor and mix until all incorporated. Once mixed to the consistency you like add the maple syrup, yoghurt and season with salt and pepper, giving a quick burst to mix in. Stir in your chopped cashews.
4. Garnish with a pinch of additional paprika then serve with pita bread, carrot sticks, celery sticks or corn chips.