This sweet potato dip with chickpeas was inspired by Yotam Ottolenghi’s “Mashed Sweet Potatoes with Yogurt and Lime” in his most recent cookbook, ‘Flavor’. If you haven’t explored one of his many cookbooks, I highly recommend picking one up. ‘Flavor’ is great because it’s packed full of plant-based recipes but also because it provides fundamental lessons on how to pick, pair, and cook produce.
This plant-based sweet potato dip with chickpeas takes the flavors used in Ottolenghi’s mashed sweet potato dish and smooths it out into a unique dip that you can scoop up with fresh naan or your favorite bread. I added the crispy spiced chickpeas to add texture and to bulk it up so you can serve it as a meal alongside roasted greens or a fresh salad.
Although I love this scooped up with bread, it’s also delicious with pita chips and can be served in an appetizer spread with other dips such as hummus. It is especially great when entertaining because you can make it a couple days ahead. Not only does that allow you more time to spend with your friends and family instead of in the kitchen, but this dip also gets more flavorful the longer the ingredients get to hang out together. And the flavors will be unlike any dip your company has tried and is sure to impress!
Sweet Potato Dip with Crispy Spiced ChickpeasCourse: Appetizers, MainDifficulty: Easy
A flavorful plant-based dip that is delicious scooped up with freshly baked naan or served with chips along hummus.
2 medium sweet potatoes, peeled and cut into 1 inch cubes
1 red onion, cut into large chunks
3 garlic cloves, peeled
5 T olive oil
2 T pomegranate molasses
1 lime, juiced
½ cup yogurt (dairy or plant-based)
¾ cup milk (dairy or plant-based)
1.5 cups (1 can) of cooked chickpeas, rinsed and patted dry
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper
¼ cup cilantro, roughly chopped
Pickled red onions (optional)
- Preheat oven to 400 degrees. Toss sweet potatoes, onion, and garlic in 1 T of olive oil and ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Toss chickpeas with 1 T olive oil, ½ teaspoon salt, cumin, chili powder, and paprika.
- Spread sweet potato mixture onto one large baking sheet and chickpeas onto another baking sheet and place them both into the oven. After 15 minutes, take the chickpeas out of the oven and set aside. Toss the sweet potatoes and return to the oven for 15 additional minutes.
- Remove sweet potato, onion, and garlic mixture from oven. Allow to cool for 5 minutes and then carefully place into a large food processor or blender and blend until a chunky mash is formed. Add 3 T olive oil, 1 T pomegranate molasses, lime juice, yogurt, and milk. Blend until mostly smooth consistency is formed adding more milk to reach desired consistency. Taste and adjust salt as needed.
- To serve: spread sweet potato dip onto serving dish, drizzle with 1 T of pomegranate molasses, crispy chickpeas, and cilantro. Serve with naan, pita bread, pita chips, or any of your favorite bread. To make it a meal, serve alongside a salad or roasted greens.
- Prepare this dip 1-2 days ahead of time. Wait to roast the chickpeas until right before serving to keep crispy.
- If you can’t find pomegranate molasses, you can omit it and double the lime juice.