Wednesday, 1 May 2019

Sweet Potato Chipotle Dip

sweet potato chipotle dip

This is a thick, creamy and satisfying dip which I like to dollop into nourish bowls to add a rich & slightly smokey flavour.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Makes 1 large bowl

Ingredients:
1 large sweet potato, peeled and chopped into bitesized cubes (mine weighed 375g)
1 x 400g tin chickpeas, drained & rinsed
6 tbsp water
4 tbsp extra virgin olive oil
1 tbsp & 1 tsp chipotle paste
1 tbsp tahini
Sea salt and black pepper

Method: 
1) Place the sweet potato in a steamer over a saucepan of boiling water. Cover with a lid and steam until soft, approximately 10 minutes.
2) Place the cooked sweet potato in a food processor along with the remaining ingredients and whizz until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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