Black Bean & Sweet Potato Dip

Healthy and delicious dip for parties and BBQs.

black-bean-dip.jpg

45 min

30 min

15 min

4 servings ×

1 can cooked black beans

2 medium sweet potatoes (500 grams)

1 head garlic

2 ml rice cream

1 tsp smoked paprika

½ tsp cumin

juice of 1 lime

sale & pepper to taste

sunflower oil

Lunch, Dinner

Novice

Gluten-free, Vegan, Vegetarian

Instructions

  1. Preheat oven to 220 degrees celsius, top & bottom heat. 
  2. Cut the top off the garlic head so each clove is exposed. Drizzle with olive oil and sprinkle with a pinch of sea salt. Wrap tightly in foil.
  3. Peel and cut the sweet potatoes into 1 inch cubes, add to a lined baking sheet. Drizzle with oil and sprinkle with smoked paprika, cumin and fine sea salt. Toss to coat well. Add the garlic. 
  4. Bake in the middle rack for 15-25 minutes or until the potatoes can easily be forked. 
  5. Let cool for 5 minutes. Squeeze the garlic out of their skin. 
  6. Drain and rinse black beans. 
  7. In a food processor or blender, add all ingredients and blend until you get your desired texture. 

Options 

  • Add chili flakes or cayenne. 
  • Serve with tortilla chips and raw veggies. 
  • Toppings: cilantro, diced tomatoes, jalapeno or chipotle peppers.