Sweet and lemony, packed with nutrients.
- 1 sweet potato
- 28 oz can chickpeas
- juice of 1 lemon
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 cup olive oil
Scrub sweet potato and prick with fork in multiple places. Bake at 400 for 1.5 hours until very soft. Cool, cut, and place in blender. Rinse and drain chickpeas, then add to blender. Add lemon juice, water, and spices. Blend until mixed. Add olive oil and blend until creamy, scraping sides often. Adjust seasonings. Use as a dip, in sandwiches or rollups, or in lieu of salad dressing. Enjoy!
CAROL WING 