Sweet Chickpea Dip

1 roasted sweet potato w skin (cut into 1 inch pieces, spray w pam, cook @ 425F for ~25 min)

1 can (398mL) of low sodium chickpeas*

1/3-1/2 cup oil (I used avocado oil)

1 tbsp sesame oil

Juice from ½ lemon

Fresh garlic (I could put a measurement here but, what would be the point?)

Salt and pepper to taste

1. Throw it all into a food processor or in my case a magic bullet. If you need more liquid to help the processing, add liquid from the chickpea can, water or more oil.

2. Enjoy with high fibre crackers, veggies or use on a sandwich!

Nutrition info for 1/6 the recipe (not including dipper vehicle of choice):

Energy: 280kcal

Protein: 4g

Fat: 22g (14g MUFA, 3g PUFA)

CHO: 19g

Dietary fibre: 5g (19% DRI)**

*Try to choose low sodium options when purchasing canned goods. Sodium is very liberally used in the preservation of foods but high sodium intake is associated with increased risk of heart disease. 1 full can of regular chickpeas can contain ~20% of your daily recommended intake of sodium compared to a low sodium can which may have 2%. Another option would be to use dried chickpeas but there is a LOT of prep involved in that and who has the time.

**This recipe has a significant source of both insoluble and soluble fibre to help maintain good bowel health (aka – great poops). Generally, if you look at the nutrition facts table and the DRI is over 15%, for anything, it’s high in that nutrient. That rule goes for anything – sodium, fibre, sugar, vitamins, etc. In some cases >15% is a good thing (ex. fibre, certain vitamins/minerals), in others it’s something to be avoided (sodium, or anything else you’ve been advised to avoid d/t your personal health needs).