Prep: 10 minutes

Total Time: 4 1/2 hours

Makes: 3 cups

2 cups diced, peeled sweet potato (about 1 large)
1/4 cup Chipotle Olive Oil
3 tbsp. Sicilian Lemon White Balsamic
3 cloves garlic, minced
1 tsp. salt
1 can chickpeas, drained
1/4 cup water

Toss sweet potato with 1 tbsp of Chipotle Olive Oil. Arrange in  single layer on parchment paper-lined baking sheet and bake at 400 degrees until browned and tender. 15-20 minutes. Let cool.

In food processor, puree together all of the ingredients with the sweet potato until smooth. Transfer to bowl and refrigerate for about 4 hours. Stir before serving.