Healthy Sweet Potato Dip With Spiced Pita Chips Food

SPICY SWEET POTATO DIP

Steps:

• Pre-heat oven to 375 degrees F. Line a baking/roasting tray with parchment paper.
• Peel sweet potato and cut into one-inch cubes. Smash/flatten you garlic cloves with a knife.
• Spread garlic and sweet potato spaced on a parchment-lined baking/roasting tray and drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes or until tender and easily mashed with a fork.
• Allow to cool slightly, then add to a blender or food processor and puree until smooth.
• Add tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from 1/2 a lime. Blend well. For a thinner consistency, add a little water (1 TBSP at a time) and continue blending until smooth and creamy. I like mine extra thick!
• Pour contents into a small serving bowl and surround with your choice of fluffy flatbread, pita chips, and carrot sticks. For a side-dish vibe, use the dip as a flavorful base for your favorite protein and veggies. Enjoy!

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

SWEET POTATO DIP

Steps:

• Gather the ingredients.
• Preheat an oven to 425 F.
• Scrub the sweet potato clean and put it in the oven to roast until it's tender when pierced with a fork, about 45 minutes. Alternatively, you can cook the sweet potato in a microwave-poke the sweet potato all over with a fork and microwave on high in 1-minute increments until the sweet potato is tender all the way through, about 6 minutes total.
• When the sweet potato is done, let it sit at room temperature until it's cool enough to handle, at least 30 minutes. Remove and discard the peel and put the roasted, peeled sweet potato in a food processor . Pulse a few times just to start to break the sweet potato down.
• Peel and mince the garlic and add it to the sweet potato. Pulse to combine. Add in the almond butter, smoked paprika, and cayenne pepper, to the sweet potato. Whirl, scraping the sides of the bowl down with a spatula as necessary to keep the mixture together until the mixture is silky smooth.
• Add salt and lemon juice to taste. Transfer the mixture to a serving bowl. Serve immediately or cover and chill for up to three days.
• Enjoy.

CHICKPEA SOUP WITH SPICED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
• Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.
• Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
• Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

MASHED POTATO DIP

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
• Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
• Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

SPICED PITA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
• Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
• Serve immediately or let cool completely and then store in an airtight container.

SPICED PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.

SPICY SWEET POTATO CHIPS & CILANTRO DIP

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat., Arrange half the sweet potatoes in a single layer in 2 ungreased 15x10x1-in. baking pans. Bake 25-30 minutes or until golden brown, turning once. Repeat with remaining sweet potatoes., In a small bowl, beat dip ingredients until blended. Serve with chips.