foodessa

March 03, 2010

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.

INGREDIENTS:
(American / Metric measures)

. 1 medium sweet potato

. 1 (19oz) can (540ml) Chick Peas (Garbanzo)

. 3/4 cup (80ml) plain Yogurt (2% or more)

. 1/4 cup (10gr) parsley (flat leaves only)

. 3 tbsp. (15ml) lemon juice

. 2 tbsp. (30ml) olive oil

. 1 tbsp. (15ml) Dijon mustard

. 1/2 tsp. (2.5ml) sea salt

. 1/2 tsp. (2.5ml) garlic powder

. 1/4 tsp. (1.25ml) 'Fleur d'ail' (or 1 garlic clove)

PREPARATION:

serves 4-6 persons

PRINTER FRIENDLY VERSION... click here

. Cook the sweet potato with the peel on: either by microwave at High for 4 minutes...OR bake at 400F/200C/Gas6 for about 30 minutes.

. Poke the potato to make sure it's tender...then cool, peel and chop. Place in the blender or food processor.

. Drain and rinse the Chick peas...then, put into the blender as well.

. Continue putting the rest of the ingredients on top of the beans.

. Pulsate the mix a few times...then blend to purée until smooth.

Voila...now you can dig right in with some veggies or tacos.

It can also 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.

We served this dip along with some

'Medi Phyllo Veggie pockets'

Buon appetito and flavourful wishes,

Foodessa

Other Dips and Spread RECIPES that may interest you:

Anonymous said...: I finally had a chance to try making this dip. Didn't quite have all the stuff required, but came darn close to it. What a pleasure it was to dip into something so tasty and so healthy for us. You gave me an idea of my own to try out. Great recipe.
Kimberly; 21/5/10
Anonymous said...: I made the sweet potato yogu chickpee dip. Used it as a spread on garden herb crispy baguettes.
Also used it as an in-between in a sandwich. Will be making this dip often. I also can appreciate that it can be frozen. It's great to be able to use plain yogurt this way. Very good recipe. Thanks.
Nini; 17/6/10