Just because of its chickpea base, don’t jump the gun and qualify this sweet potato dip as a mere stylized hummus. Chickpeas are where the association ends. Instead of relying on savory ingredients to boost its flavor, this vegan sweet potato dip recipe embraces the sweet ingredients reminiscent of the fall and winter seasons, including sweet potatoes, caramel, orange, and ginger.
But what’s a dip without a vessel? Baked apple chips offer a crisp and equally sweet and aromatic way to transport this decadent dip from bowl to mouth.
Serve these recipes together, with the maple-cinnamon apple chips on a plate surrounding a center bowl that is full of the sweet potato dip. While both of these recipes are indeed sweet, they are also both sugar-free! The sweet potato dip relies on the natural sweetness of sweet potato and the low-glycemic sweetness of coconut palm sugar. The apples chips are sweetened by the natural sugars inherent in the apple itself, with a little help from low-glycemic maple syrup. The coconut palm sugar and maple syrup in these two recipes provide a unique caramel aroma-like boost to the chips-and-dip experience.
Sweet Potato Dip
- 1 ½ cups cooked chickpeas
- 1 large baked sweet potato, peeled
- ¼ cup coconut palm sugar
- ½ cup freshly-squeezed orange juice
- 1 teaspoon orange zest
- 1-inch nob fresh ginger, skinned and minced
Add all ingredients into a food processor and blend until smooth. Store in an airtight container in the refrigerator before serving. Serve cool, aside baked apple chips.
Baked Maple-Cinnamon Apple Chips
- 4 medium Granny Smith Apples
- 3 tablespoons maple syrup
- 2 teaspoon cinnamon
Preheat the oven to 250 degrees Fahrenheit. Line 3 baking sheets with parchment paper. In a large bowl, whisk together the maple syrup and cinnamon. Use a mandolin or a knife to very thinly slice the apples to about 1/8-inch thick. Place the apple slices in the bowl and toss with the maple syrup and cinnamon mixture until all of the slices are evenly coated on both sides.
Place the apples on the parchment paper so that none are overlapping. Pop into the oven for up to 2 hours. Keep the oven door slightly ajar to allow moisture to escape. This will allow for crisper chips!
Turn the chips every 30 minutes. After about 1 ½ hours, check the chips every 10 minutes until they reach the consistency needed. They will be lightly browned and desiccated.
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