Sweet Potato Dip with Kale Pesto
We slathered this on everything and ate the pesto in gobs, on bread. If you have extra, freeze it, or toss it with some pasta and extra lemon!
Serves 4
1 large sweet potato, roasted
1 (15-ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon turmeric
¼ cup extra virgin olive oil
4-5 tablespoons water, as needed
1 teaspoon salt
½ teaspoon pepper
In a food processor, purée sweet potato, chickpeas, garlic, tahini, lemon juice and turmeric. Add the oil slowly, scraping down the sides until the hummus is smooth; add salt and pepper. Add water, if necessary, to thin the hummus to the desired consistency. Refrigerate until ready to serve.
slowly
Kale Pesto
3 cups kale leaves
2 garlic cloves, minced
2 tablespoons sunflower seeds
Zest and juice of 1 lemon
½ teaspoon chili paste, optional
2-4 tablespoons olive oil
¼ cup nutritional yeast
In a food processor, combine the kale, garlic, sunflower seeds, zest, juice, chili paste, and puree until smooth. Add 2 tablespoons of the oil in a slow, steady stream. Taste and decide if you want more oil. If so, add the remaining oil. Add in the nutritional yeast. Refrigerate until ready to serve.