An exciting version of this Middle Eastern dip which also features pine nuts for crunch

Serves: 8 - 10
Preparation: 30 minutes
Cooking: 50 to 60 minutes

Ingredients

● 2x400g tins chickpeas in water, drained
● 1 whole lemon, juice only
● 6-8 tbsp extra virgin olive oil
● 4 tbsp raw tahini
● 3 garlic cloves, crushed
● 4 tbsp water
● Sea salt
● 1 large sweet potato

For the garnish:
● Paprika
● 2 tbsp chickpeas
● Olive oil
● Toasted pine nuts
● Parsley, Italian flat-leaf, roughly chopped

Method

● Preheat the oven to 200°C.

● Place the large sweet potato on a baking tray and bake for 50-60 minutes until soft, then remove from the oven and leave to cool.

● Place the chickpeas in the food processor, reserving 2 tbsp for the garnish.

● Add the tbsp of tahini and process until smooth, occasionally wiping down the sides.

● Add the crushed garlic, lemon juice, water, 6 tbsp olive oil and salt and process.

● You may need to add 2 extra tbsp olive oil.

● Taste and adjust the seasoning. If the chickpea paste is too thick, add 2-3 tbsp of water.

● Scoop the inside of the sweet potato out of the skin and blend again until smooth.

● To serve, place in serving dishes, and using the back of a spoon to create a well, drizzle with olive oil, sprinkle with the rest of the chickpeas, paprika, toasted pine nuts and chopped parsley.

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