Here’s a vibrantly colored and creamy dip that’s a great alternative to hummus. We included instructions for making homemade pita chips but you can skip that part and use store-bought instead.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 to 6 servings (2 cups dip) |
Ingredients
- 2 medium sweet potatoes (about 1 1/4 pounds total)
- 3 whole-wheat pitas, split
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2/3 cup plain low-fat Greek yogurt
- 1 tablespoon light brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 cayenne pepper
- 1 tablespoon chopped fresh chives
Instructions
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
- Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
- Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
- Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 170 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 253 mg |
Reviews
Made this as a dip without the pita chips. Added the smoked paprika to the potato mixture. The consistency was thicker than I preferred – added water. I substituted chipotle powder for cayenne.
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