This is a lovely sweet purée dip perfect for salty corn chips and crackers.
INGREDIENTS
1 Cup Sweet Potato mash ( bake in the oven and scrape out, or steam and mash)
1/2 Can Chickpeas
1/2 Cup Cashew Nuts
1/2 Cup Parmesan Cheese
1/2 Cup Finely Chopped Fresh herbs, parsley or chives
The juice of 1/2 a lemon
Salt and pepper to taste
LET’S PUT IT ALTOGETHER
1. Using a food processor, process separately the cashews and parmesan cheese, set aside, the texture should still be a little chunky.
2. Into the empty food processor add the chickpeas and purée until smooth ( you may need a little olive oil to help it along)
3. Add the sweet potato mash to the chickpea purée and continue to process.
4. Remove the mix and place into a large bowl.
5. Add the cashews and parmesan you did earlier along with 1/2 cup chopped herbs of choice and mix with a spoon.
6. Add the lemon juice and salt and pepper to taste.
No comments yet.