Had a bunch of leftover sweet potato chips from dinner last night. Didn't want to throw them out, but they were looking a bit soggy for a basic reheat. So I looked around the kitchen, grabbed a can of chick peas and started mashing.
You need to make this - have some sweet potato chips for dinner tonight and this for your lunch or a snack tomorrow.
SWEET POTATO/CHICK PEA - HUMMUSY DIP
(Suggestions welcome for better name! Need to post this quickly and get back to eating!)
Bowlful of leftover sweet potato chips (or just roast them fresh - 1 sweet potato will do)
3/4 can of chickpeas
glug of olive oil (1 tablespoon)
good splash of water to help thin (1/4 cup)
1 tablespoon chopped fresh rosemary
juice of 1/2 lemon
1/4 - 1/2 teaspoon cayenne pepper
pinch of sea salt
4 twists black pepper
Put sweet potatoes, chickpeas, olive oil and water in a bowl or food processor. Use processor or hand blender to whizz and mash. Add rosemary, lemon, cayenne pepper (amount depends on your spice-like), sea salt and pepper. Mix through with a fork.