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🥔 2 medium sweet potatoes, baked

🥣 ½ cup canned chickpeas, drained and mashed into a paste

🌿 3 tbsp Hemptyful Barbeque Hemp Dip

🍋 1 tbsp lemon juice

🌶️ ½ tsp smoked paprika

🧂 ¼ tsp salt (adjust to taste)

🌿 2 tbsp finely chopped coriander

🌰 1 tbsp toasted hemp seeds (for garnish)

🧅 1 small red onion, finely diced

🫒 1 tbsp olive oil

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1️⃣ Prepare the sweet potatoes 🥔 – Slice baked sweet potatoes in half lengthwise and gently scoop out a bit of the center to make space for the filling.

2️⃣ Mash the filling 🥣 – In a bowl, mash the chickpeas into a thick paste. Stir in the Hemptyful Barbeque Hemp Dip, lemon juice, smoked paprika, and salt until creamy.


3️⃣ Stuff & garnish 🌶️ – Spoon the BBQ chickpea mixture into the sweet potato halves. Top with diced onions, chopped coriander, and toasted hemp seeds.


4️⃣ Serve & enjoy 🍽️ – Drizzle with olive oil and serve warm!

🔥 Pro Tip: Pair with a fresh green salad 🥗 or crispy tortilla chips 🌮 for a balanced, satisfying meal.

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🕒 Prep Time: 30 mins