Roasted sweet potato and white bean dip
- Number of Servings: 12
Ingredients
•2 cups peeled, diced sweet potatoes •2 large whole garlic cloves, peeled •2 tbsp olive oil, divided •1 can (19 oz/540 mL) white kidney beans (cannellini), drained and rinsed •3 tbsp tahini •3 tbsp freshly squeezed lemon juice •1 tsp pure maple syrup •½ tsp each ground cumin and sea salt •¼ tsp freshly ground black pepper •1/8 tsp cayenne pepper
In a small bowl, combine sweet potatoes, garlic cloves and 1 tbsp olive oil. Mix well. Transfer mixture to a small baking pan. Roast uncovered at 425°F for about 20 minutes, until potatoes are tender. Stir occasionally to ensure even roasting. Remove from oven and let cool slightly.
Add roasted potatoes, garlic, 1 tbsp olive oil and all remaining ingredients to the bowl of a food processor. Pulse on and off until mixture is smooth. Add water if necessary to achieve desired consistency.
Chill at least 3 hours before serving to let flavors develop. Serve with cucumber rounds, bell pepper strips, brown rice crackers or whole-grain pita wedges.
Serving Size: Makes about 3 cups dip
Number of Servings: 12
Recipe submitted by SparkPeople user KSUGIRL93.
Add roasted potatoes, garlic, 1 tbsp olive oil and all remaining ingredients to the bowl of a food processor. Pulse on and off until mixture is smooth. Add water if necessary to achieve desired consistency.
Chill at least 3 hours before serving to let flavors develop. Serve with cucumber rounds, bell pepper strips, brown rice crackers or whole-grain pita wedges.
Serving Size: Makes about 3 cups dip
Number of Servings: 12
Recipe submitted by SparkPeople user KSUGIRL93.
Nutritional Info Amount Per Serving
- Calories: 88.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 179.5 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.7 g
- Protein: 2.2 g
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