Sweet Potato Dip
This is a great alternative to other plant-based dips and offers a smooth consistency as well as having a vibrant colour that is welcoming and mouthwatering.
Sweet potatoes are a great source of fibre, vitamins, and minerals as well as promoting healthy gut.
Beans are also an important part of a plant-based diet, being one of the main sources of protein!
Combining the 2 provides not only a delicious snack/dip, it provides a nutritious dish.
Here is the recipe on how to make this quick and easy dip.
Ingredients
•2 large sweet potatoes, washed, peeled and roughly chopped (keep skin aside)
•1 red pepper, washed, deseeded & roughly chopped
•½ small red chilli pepper (optional)
•1 can beans of your choice (any white bean works well: chickpeas, cannellini, pinto, butter bean), drained (keep the brine of the beans to one side)
•1 tsp. garam masala
•1 tsp. truffle oil
•1 tsp olive oil
•4 tbsp brine water from beans
•Salt & Pepper to taste
Method
Boil sweet potatoes in water for about 20 minutes until tender. For the last 5 minutes, add the red peppers. Drain and keep to one side to cool slightly.
In a food processor, add all the ingredients, including the oils, brine water, herbs & spices and blend until a smooth paste has formed.
Taste and season with salt and pepper as required.
Enjoy with fresh vegetable crudités, tortilla chips or bread sticks.
With the potato skins, you can make delicious and nutritious potato skin crisps. Simply pre-heat oven to 190C/380F. On a flat baking tray put a sheet of baking paper. In a bowl add 2 tbsp of sunflower oil with dried herbs and spices that you like (smoke paprika, salt & pepper work well), mix in the potato skins until they are evenly coated and then back in the oven for 20 minutes, turning them over regularly so they don’t burn. Once they are nicely browned and crisp, remove from the oven and leave to one side to cool down, which will help them to further crisp up. Delicious on their own or you can use them alongside the dip!
