Sweet Potato Chipotle Dip

This is a thick, creamy and satisfying dip which I like to dollop into nourish bowls to add a rich & slightly smokey flavour.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Makes 1 large bowl

Ingredients:

1 large sweet potato, peeled and chopped into bitesized cubes (mine weighed 375g)

1 x 400g tin chickpeas, drained & rinsed

6 tbsp water

4 tbsp extra virgin olive oil

1 tbsp & 1 tsp chipotle paste

1 tbsp tahini

Sea salt and black pepper

Method: 

1) Place the sweet potato in a steamer over a saucepan of boiling water. Cover with a lid and steam until soft, approximately 10 minutes.

2) Place the cooked sweet potato in a food processor along with the remaining ingredients and whizz until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats