Weekends are always the days of the week I have no inspiration to cook or try something new. We decided we were going to make things simple and whip up a salad and maybe a dip.
Rummaging through the produce I had left in the kitchen turned up sweet potato and carrots. The dip was initially meant to be a roasted carrot dip, but hubs decided that using the carrots in the salad (as he always prefers) was a better way to go. So that left a sweet potato and voila…the dip below.
Delicious doesn’t even begin to describe this baby. I kid you not, I could NOT stop myself from eating this….long gone were the veggie sticks to dip in and out came the spoon 🙂
1 Large sweet potato
1 can of Chickpeas (play around with the quantity here. I had a 400g can which I used, but a smaller amount would also work)
2 onions (quartered)
a few cloves of garlic, leave the skin on (this again is a matter of taste. I love garlic so used about 4-6 small pods)
1 fresh red chilli (optional, but highly reommend it)
dried chilli flakes (optional and according to taste)
1/4 tsp of smoked paprika (optional and according to taste)
1/2 tsp each of ground cumin, coriander powder, caraway seeds (ground or whole)
3 Tbsp tahini
1 Tbsp tomato paste (again, adjust the quantities according to preference)
fresh coriander leaves (optional)
Preheat the oven to 200 degrees centigrade (that’s about 400F for the non-celcius folks).
Roast the sweet potato till soft (about 45 minutes, depending on your oven).
Place chickpeas, onions (quarterd) and garlic in a roasting tray. Roast till the onions look cooked.
Sqeeze the flesh out of the garlic coats and add everything to a blender with the chilli, smoked paprika, cumin, coriander, caraway seeds, tahini, and tomato paste.
Serve on a bed of lettuce or hide away with a bowl and spoon and enjoy (I won’t judge 🙂 )
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