Creamy Sweet Potato Dip
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 large sweet potatoes
- 240g canned chickpeas
- 1 teaspoon almond butter
- 8 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- ½ lemons
- 2 tablespoons water
- 1 teaspoon brown rice miso paste
- pinch of sea salt
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Preparation
Step 1
Steam or boil the sweet potato for 10-15 minutes, until the chunks are really soft and easy to mash with a fork.
Step 2
Once the sweet potato is cooked, drain and leave to one side.
Step 3
Place the sweet potato into a food processor, with the rest of the ingredients, except the water.
Step 4
Blend until smooth and creamy, adding a little water if it feels a little thick.
Step 5
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