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Sweet Potato Hummus


Mix up the flavor of this party-standard dip by adding extra fiber and micronutrients. Takes under 5 minutes to prepare (once the sweet potatoes are cooked) and lasts for a few days in the fridge - if it doesn't get devoured in the first sitting!

Serves 8


1 ½ cup chickpeas, drained and rinsed

1 cup sweet potato, mashed (about 1/2 large sweet potato)

4 tbsp. tahini

½ tsp. smoked paprika

1 garlic clove, minced







Place all the ingredients to a high speed blender or food processor and blitz smooth.

Serve as a dip with vegetables, whole grain pita, as a spread on whole grain toast.

Store Leftover dip in an airtight container in the refrigerator for up to 3 days.




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