We made this Monday evening. It is addictive. It went over well on Saturday at the Speed Skating meet. For us though I would half the recipe as it can be a lot.
2 cooked sweet potatoes, cubed (use skin and all) 4 cloves of garlic 1/2 cup of tahini Zest and juice of 1 lemon 1 Tbsp of ground cumin 1 Tbsp cinnamon 1 Tbsp of toasted sesame oil 1 tsp salt 1 tsp of favourite hot sauce 1 can of chickpeas, drained and rinses 1 cup plain yogurt
Add garlic, tahini, lemon zest and juice, cumin, cinnamon, sesame oil, salt and hot sauce in food processor. Process util smooth, scraping down the sides if needed. Add the chickpeas and yogurt. Toss in the sweet potatoes. Puree. Serve. Should last about a week in the fridge. Makes about 5 cups.