Greek yogurt dip with sweet potato and chickpeas (Airfryer and oven)

Don't miss this recipe! It's a fabulous dip for any dinner or starter, healthy and quick... and delicious! Greek yogurt dip with sweet potato and chickpeas. And we are going to prepare it in our airfryer. If you don't have it, no problem, make it in the oven! We leave you both instructions.

We only need a good greek yogurt (fundamental) sugar-free, chickpeas already cooked (you can use the ones that come already cooked in a jar or cook them at home) and sweet potato or sweet potato.

We will use the rest of the ingredients in the recipe as decoration and toppings to give the dish a more fun touch and, the good thing is that they are completely free. That is, you can put the ones you have on hand, the ones you like the most, improvise as much as possible... in this case we have used a mix of fried nuts with almonds and cashews, a little dill, chives, black sesame and crystals of salt.

What other toppings can I put on it?

Raisins, dates, dried cranberries, natural tomato, red pepper, green pepper, cucumber all cut into small cubes, pomegranate, grapefruit or tangerine segments, mint, cilantro, mixed nuts...

Greek yogurt dip with sweet potato and chickpeas

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Don't miss this recipe! It's a fabulous dip for any dinner or starter, healthy and quick... and delicious! Greek yogurt dip with sweet potato and chickpeas.

• Irene Arcas

• Recipe type: incoming
• Calories: 250
• Rations: 4

• Cooking time: 20M
• Total time: 20M

Ingredients

• 2 unsweetened Greek yogurts (250 g)
• 1 small jar of cooked chickpeas (approximately 300 g)
• 2 tablespoons tahini
• 1 medium-sized sweet potato
• 1 level teaspoon cumin
• 1/2 teaspoon of paprika
• 1 level teaspoon oregano
• a handful of nuts (almonds, cashews, pistachios...) fried or toasted
• 1 tablespoon raisins
• 1 lemon
• shawl
• pepper
• 1 heaping tablespoon chopped fresh herbs (e.g. cilantro, mint, chives, or dill)
• black sesame seeds
• extra virgin olive oil

Music

1. In a large bowl we add the well-drained and dried chickpeas (we can dry them with kitchen paper) and the peeled sweet potato cut into cubes.

   We add salt, 2 tablespoons of olive oil, pepper and the spices: cumin, paprika and oregano. We stir very well.

2. air fryer

   We heat the air fryer at 180º and we cook the chickpeas and the bonitoo 15 minutes or until golden brown, stirring a few times during cooking.

   Oven

   We heat the oven at 200º. We put a sheet of baking paper on the tray and place the chickpeas and bonitoo on the well-spread paper. We cook some 30 minutes or until golden brown and crispy.

3. Plated

   In a large bowl with a little depth, place the Greek yogurt on the base and add the two tablespoons of tahini on top of all the yogurt. We add a few drops of lemon and a pinch of salt.

   We place the chickpeas and sweet potato on top. We add all the toppings that we have chosen (e.g. raisins, nuts, pomegranate and fresh herbs), we add another splash of lemon, flaked salt, black sesame and water with a good splash of olive oil.

   To enjoy!!