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Photo: Casey Barber
Active Time:20 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumsweet potato (about 12 ounces)1tablespoonextra-virgin olive oil, plus more for garnish½cupcooked or canned chickpeas1largegarlic clove, roughly chopped2tablespoonstahini2tablespoonslemon juice½teaspoonkosher salt½teaspoonsweet or smoked paprika, plus more for garnish2tablespoonswaterPepitas for garnish
Cook Mode(Keep screen awake)
Ingredients
1mediumsweet potato (about 12 ounces)
1tablespoonextra-virgin olive oil, plus more for garnish
½cupcooked or canned chickpeas
1largegarlic clove, roughly chopped
2tablespoonstahini
2tablespoonslemon juice
½teaspoonkosher salt
½teaspoonsweet or smoked paprika, plus more for garnish
2tablespoonswater
Pepitas for garnish
DirectionsPreheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired.EquipmentParchment paper or silicone baking matTo make aheadRoast sweet potatoes (Step 1) and refrigerate in an airtight container for up to 2 days.Originally appeared: EatingWell.com, April 2021
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired.EquipmentParchment paper or silicone baking matTo make aheadRoast sweet potatoes (Step 1) and refrigerate in an airtight container for up to 2 days.
Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.
Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.
Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired.
Equipment
Parchment paper or silicone baking mat
To make ahead
Roast sweet potatoes (Step 1) and refrigerate in an airtight container for up to 2 days.
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)118Calories5gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
