Sweet Potato Chickpea Sandwich
This chickpea sweet potato spread can be used as a dip or on a sandwich. It's a great option for a vegetarian lunch!
PrintServings: 1 1/2 Cups
Equipment
Ingredients
- 1/3 cup sweet potato peeled and cubed, 1/4 inch cubes
- 1 15 oz. can chickpeas drained and rinsed
- 1 tablespoon tahini or extra-virgin olive oil
- Juice of 1/2 lemon about 1 tablespoon
- 1/4 teaspoon kosher salt
Instructions
- Cook/steam peeled/cubed sweet potato until easily pierced with a fork (depending on cooking method - usually 10-15 minutes).
- Drain water from sweet potatoes and add ingredients into a food processor, blender, or mix by hand (won't be as smooth but will still be super good).
- Blend until thick and chunky. You may have to scrape down the sides of the bowl a few times when blending for a smoother consistency.
- Allow it to cool and refrigerate until ready to use as a spread or dip (about 1 hour)
Notes
This will keep refrigerated, covered or in an airtight container, for up to 1 week.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6290IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg