• 1 can organic Chickpeas
  • 1 medium Sweet Potato, peeled & diced
  • 1 tspn Olive oil
  • 3 tablespoon tahini
  • 3 pods garlic
  • 1 fresh lemon, juiced 🍋
  • 1 tspn cumin powder
  • ¼ cup extra virgin olive oil (more for serving)
  • salt and pepper to taste
  • paprika a large pinch
  • ¼ cup reserved Chickpea liquid
  • kalamata olives for the top, optional



  • Take a heavy cast Iron skillet, add 1 teaspoon oil. Roast Sweet potato cubes on low heat, until almost cooked and small golden patches, start to appear.
  • In a food processor add all the ingredients except Extra Virgine Olive oil. Blend until smooth. Add reserved Chickpea liquid to in small portions until desired consistency is reached.
  • Scarp the sides and bottom of the blender in intervals. Towards the end slowly add the olive oil and blend further until everything is mixed.
  • While serving sprinkle more Olive oil and paprika on the top. 
  • Serve along with veggies, pita, crackers. 


Serving: 100g | Calories: 163kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 93mg | Fiber: 2g | Vitamin A: 25IU | Vitamin C: 1.9mg | Calcium: 25mg | Iron: 1mg

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