This is a great recipe, smooth and tasty. I serve it as an appetizer or with salad for lunch. Let me know if you like it.
1 medium sweet potato ( about 14 ounces)
1 can chickpeas/garbanzos (15 ounce), drained
1 small clove garlic
1 tsp. salt
½ cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper to taste
Hot sauce or chili sauce to taste
Preheat oven to 425 degrees. Prick sweet potato several times with a fork. Set in oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.
Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweep potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.
Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Serve.
Store leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.
Recipe from Oprah.com