Ingredients
Method
- Step 1 – Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Step 2 – Roast the Sweet Potatoes: Pierce sweet potatoes with a fork and place them on the tray. Roast for about 45 minutes, or until tender when pierced. Let them cool slightly.
- Step 3 – Prepare the Chickpeas: Drain and rinse the chickpeas, reserving some of the liquid (aquafaba) for adjusting texture later.
- Step 4 – Scoop and Combine: Scoop the soft sweet potato flesh into a blender or food processor. Add chickpeas and olive oil. Pulse until roughly combined.
- Step 5 – Add Flavor and Blend Smooth: Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and salt. Blend until silky smooth, adding aquafaba as needed for a creamy consistency. Blend an extra minute for an ultra-smooth finish.
Notes
Serving Ideas: Enjoy with pita bread, veggie sticks, or as a spread in wraps and sandwiches.
Toppings: Drizzle with olive oil and garnish with paprika, sesame seeds, or parsley.
Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for 2 months.
Customization: Add cayenne for heat, peel chickpeas for extra creaminess, or substitute lime juice for lemon.
Toppings: Drizzle with olive oil and garnish with paprika, sesame seeds, or parsley.
Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for 2 months.
Customization: Add cayenne for heat, peel chickpeas for extra creaminess, or substitute lime juice for lemon.