It adds exotic spiciness to sweet potato here.
Sweet potato and berbere dip
1 cup of cooked chick peas (either cook your own or you can use canned)
3 small sweet potatoes
3 teaspoons of berbere spice mix
Zest of one lemon
Juice of about half a lemon
3 tablespoons of olive oil
Sea salt and cracked pepper
Toasted sesame seeds and extra berbere to serve
Berbere spice blend.
Taken from Spice Notes and Recipes by Ian Hemphill
2 teaspoons whole cumin
2 teaspoons whole coriander seeds
1 teaspoon ajowan seeds
1 teaspoon whole black peppercorns
3/4 teaspoon whole fenugreek seeds
1/2 teaspoon of allspice
Roast these lightly in a pan, then grind in a mortar and pestle before adding
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 teaspoons of sea salt
Blend thoroughly and store in a jar.
Directions
Roast the sweet potatoes in the oven for about 45 minutes or until soft. You can just pop them in whole and you can easily peel the skin off when they've cooled down.
Place the peeled sweet potatoes in a food processor with the other ingredients and blend until smooth.
Sprinkle with the toasted sesame seeds and a little more berbere.
Easy!
Serve with crackers or warm flat bread. It can also be combined with cooked lentils and served with rice to make it into a meal.
I had it for lunch today on sprouted bread (we have a great locally made sprouted bread here in Yamba) with goats ricotta, parsley and olive oil.
