I love dips and condiments for many reasons. They make a great addition to any meal or snack. They can turn a simple, boring meal into something quite spesh. Not to mention take seconds to make and can last in the fridge and made ahead of time when you actually have time to. My kids will eat veggies for days if they have something to dip them in, so I've always got some kind of homemade dip on hand. Not to mention the fact that you can hide lots of goodies in there if need be.
This particular recipe came about as I simply didn't have chickpeas in the pantry (well box at the moment while we are traveling.)
WHAT YOU’LL NEED
1/2 of a large Sweet Potato (cubed & roasted)
1/2 a cup of Organic Hulled Tahini
1 Large Clove of Garlic
Juice of Half a Lemon
Good drizzle of Oil (I particularly love Inca Inchi, but Olive or Macadamia will work too)
Salt & Pepper to Taste
WHAT TO DO
Once Sweet Potato is cooled.
Place all ingredients in your blender of choice and blend to consistency you desire.
Taste and adjust if needed. Add to a glass jar and store in the fridge.