Sweet Potato Dip
Dips 🤍 I LOVE them. I eat this sweet potato dip with raw and cooked veggies, pita bread, and falafels & veggie balls. I often use it as a spread for my sandwiches. Another great way is to use them in your nourish bowls the same way you would use hummus for example.
If you like hummus but can’t eat chickpeas or other legumes, this is for you!! It has similar ingredients to traditional hummus, but the chickpeas are substituted with roasted sweet potato.
This recipe is low fodmap if you leave out the garlic (you can use garlic-infused oil if you want the garlic flavor to this dip, but it also works without it 😊)
Sweet potatoes are naturally sweet, and I used a liiitle bit of honey to enhance that sweetness. To balance all that, I used tahini (the light and runny one!) and lemon juice. Together they add a nice tangy flavor to the dip and make it delishhhh.
Give it a go, this is super easy to make 😎
SWEET POTATO DIP RECIPE
Cooking time 45 min (which 5 min active)
Serves 2-4
Ingredients
- 1 sweet potato
- 4 tablespoons of tahini
- 1-2 garlic cloves
- Juice from 1/2 lemon
- Cold water, a few tablespoons
- ½ – 1 teaspoon honey (substitute with agave syrup to make this vegan)
- 1 teaspoon paprika
- 1/2-1 teaspoon chili flakes
- Black pepper and salt to taste
- On top: cayenne pepper, extra virgin olive oil, and chopped parsley
Instructions
- Heat your oven to 225 celsius or 435 Fahrenheit.
- Cut the sweet potato in half and use a fork to make some holes. Roast in the oven for 35-40 minutes or until soft. Let it cool and remove the skin.
- Toss sweet potato and all the other ingredients into a food processor and pulse until everything is blended together. Add water little by little until you get the consistency you like 🌻
