Sweet Potato Dip with Pitta

Sweet Potato Dip with Pitta

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Chop 80g sweet potato into small chunks, cook for 15 minutes in a pan of boiling water and drain. Allow to cool, then blend with 80g canned chickpeas, two level teaspoons of tahini, a squeeze of lemon juice, a dash of chilli sauce and some black pepper. Warm a wholemeal pitta bread in the toaster, cut into strips and serve with the sweet potato dip.