Black Bean & Sweet Potato Dip
Healthy and delicious dip for parties and BBQs.
45 min
30 min
15 min
4 cups ×
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
Instructions
- Preheat oven to 220 degrees celsius, top & bottom heat.
- 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.
- 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.
- Bake in the middle rack for 15-25 minutes or until the potatoes can easily be forked.
- Let cool for 5 minutes. Squeeze the garlic out of their skin.
- Drain and rinse black beans.
- 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.
