Sweet Potato and Chickpea Puree
This recipe is part of our superfoods menu.
Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet 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). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.
Note: If you cannot find a sweet potato, use a yam.