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Number of servings: 6+ (this recipe makes about 2 ½ cups of dip)

Ingredients:

1 can (15 or 16 ounces) of chickpeas, drained and rinsed (or the equivalent amount of homemade cooked chickpeas)

1 medium sized sweet potato, well scrubbed

3 cloves of garlic, crushed

½ cup olive oil (use extra virgin olive oil), plus 1 tbsp for drizzling

salt and black pepper, to taste

hot sauce, to taste

Preparation:

Pierce the sweet potato in several places with a fork or knife and bake at 425 F for about 45 minutes or until tender when poked with a fork. Remove from heat, slice in half lengthwise (this will help it cool faster) and allow it to cool until it’s safe to handle.

Once the sweet potato is cool enough to touch, drain and rinse the chickpeas and add to a food processor along with the crushed garlic and a little salt. Scoop the flesh from the sweet potato and add to the chickpeas, garlic and salt. Process on low speed, adding olive oil (and hot sauce, if using) to the mixture little by little until the dip has become a smooth puree.

Transfer the dip to a serving bowl and drizzle with 1 tbsp of olive oil. Serve at room temperature.