Sweet Potato & Cashew Dip

Ingredients

• 1 (400g) sweet potato
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic
• 30g roasted cashews, chopped finely
• Squeeze of lemon
• 1 tsp. smoked paprika
• 1 tsp. cumin
• Fresh coriander to taste (optional)
• 1 tbsp. olive oil
• 1 tsp. maple syrup (golden or honey)
• 2 tbsp. Greek yoghurt

Method

1. 1Preheat oven 200C.
2. 2Pierce your potato with a skewer a few times and place on an oven proof tray lined with baking paper. Cook your sweet potato in the oven; this will take about 45 minutes – 1 hour depending on the size of the potato, don’t worry if the skin burns as you will only use the flesh. When ready take out and let cool slightly before you scoop out the potato.
3. 3Place your potato, garlic, chickpeas, paprika, cumin, coriander, olive oil and lemon juice into processor and mix until all incorporated. Once mixed to the consistency you like add the maple syrup, yoghurt and season with salt and pepper, giving a quick burst to mix in. Stir in your chopped cashews.
4. 4Garnish with a pinch of additional paprika then serve with pita bread, carrot sticks, celery sticks or corn chips.