Creamy sweet potato dip with chickpeas and tahini.
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Nutrition per Serving
Ingredients
Estimated total cost: €2.24 · €0.37/serving
- 1 can (15 ounces) of garbanzo beans, thoroughly drained and rinsed (pat dry with paper towels before using)Est. price €0.65–€1.20
- 1/4 cup of freshly squeezed lemon juice (extracted from 1 to 2 lemons) (strain the juice for a smoother consistency)Est. price €0.15–€0.35
- 1/4 cup of velvety tahini (creamy sesame seed paste) (stir well before measuring)Est. price €0.80–€1.60
- 2 tablespoons of premium extra-virgin olive oil (use a high-quality oil for enhanced flavor)Est. price €0.40–€0.80
- 2 teaspoons of freshly ground cumin (toasting the cumin seeds before grinding can release more flavor)Est. price €0.10–€0.25
- 1 clove of garlic, finely minced (crush the garlic with salt to form a paste for better distribution)Est. price €0.05–€0.15
- A pinch of coarse sea salt and freshly cracked black pepper (adjust seasoning to taste)Est. price €0.01–€0.03
- 1/2 teaspoon of hot or smoked paprika, for a decorative finishing touch (sprinkle just before serving for a pop of color)Est. price €0.08–€0.20
Steps
- 1Begin by filling a large pot with 2 inches of water. Place a steamer basket or colander inside the pot and bring the water to a boil. Once boiling, add the potatoes to the steamer basket. Lower the heat to a simmer, cover with a lid, and allow the potatoes to cook until tender, which should take approximately 10 to 12 minutes.
- 2Begin by placing the potatoes in a food processor, followed by the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Process the mixture until it reaches a smooth consistency, which should take around 1 minute. If needed, adjust the thickness by incorporating up to 2 tablespoons of water. Season with 1/4 teaspoon of salt and pepper to taste. Allow the mixture to cool down before transferring it into an airtight container for refrigeration for up to one week. Prior to serving, sprinkle paprika as a garnish over the dish.
- 3For each 1/4-cup serving, begin by combining 1 cup of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, and a pinch of salt in a mixing bowl. Mix well to ensure even distribution of ingredients. Next, add in 1 cup of milk and stir until the batter is smooth. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or until golden brown. Once cooked, transfer the pancakes to a plate and keep warm while you finish cooking the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Enjoy your delicious homemade pancakes!
Cultural note
Tahini, a key ingredient in this dip, is a staple in Middle Eastern cuisine and adds a rich, nutty flavor. The combination of sweet potatoes and chickpeas reflects a fusion of flavors from various culinary traditions, showcasing a modern twist on classic ingredients.
Seasonal note
Sweet potatoes are typically harvested in the fall, making this dip an ideal dish for autumn gatherings. Chickpeas are available year-round, ensuring this recipe can be enjoyed at any time.
Health note
This Sweet Potato Chickpea Tahini Dip is a nutritious option, providing a good source of fiber, vitamins A and C, and protein. It is low in cholesterol and saturated fat, making it a heart-healthy choice.
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