Recipe from Simply Nigella.

I love a sweet potato, I’m a fan of most sweet things really (you are what you eat), so was looking forward to trying out this recipe. It seemed easy enough, put everything in a bowl, blend it up, and apply to face. And really, that is it. I had a few steps to take in advance… I used dry chickpeas that I had to soak in water overnight, and of course you roast the potato first to get it soft enough to pulp. 

Once all ingredients have been soaked, roasted, peeled or juiced, you just blend together, simples. I had some trouble getting a smoothish texture with a stick blender, those pesky chickpeas did not want to get shmushed, and can you blame them really? I think it would have been better for me to use a processor but it is what it is, and eventually I got what ALMOST looked as good as the picture in the book. I threw on a scattering of pomegranate seeds, as Nigella loves to do in so many recipes, and scooped up the dip during the course of an evening with some celery and carrot sticks. 

I did find this to be a bit chick-pea heavy, but in a way I guess that makes sense, this is pretty much a sweet potato hummus. After I stored it in the fridge it stiffened up to a level that broke every Dorito used as a scoop, so I recommend it’s eaten mostly on the day of serving if possible. The recipe makes 10-12, so I halved this and made enough for 5-6, and it was of course eaten by the 1-2 of us.