Ottawa Citizen

Roasted Sweet Potato & White Bean Dip

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Makes: about 3 cups A deliciousl­y nutritious twist on traditiona­l chickpea hummus, this simple bean dip gets a welcome beta-carotene boost from the addition of luscious sweet potatoes. ❚ 500 mL (2 cups) peeled, diced sweet potatoes ❚ 2 large whole garlic cloves, peeled ❚ 30 mL (2 tbsp) olive oil, divided ❚ 1 can (562 mL/19 oz) white kidney beans (cannellini), drained and rinsed ❚ 45 mL (3 tbsp) tahini ❚ 45 mL (3 tbsp) freshly squeezed lemon juice ❚ 5 mL (1 tsp) pure maple syrup ❚ 2.5 mL (½ tsp) each ground cumin and sea salt ❚ 1 mL (¼ tsp) freshly ground black pepper ❚ 0.5 mL (1/8 tsp) cayenne pepper 1. In a small bowl, combine sweet potatoes, garlic cloves and 15 mL (1 tbsp) olive oil. Mix well. Transfer mixture to a small baking pan. Roast uncovered at 220 C (425 F) for about 20 minutes until potatoes are tender. Stir occasional­ly to ensure even roasting. Remove from oven and let cool slightly.

2. Add roasted potatoes, garlic, 15 mL (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.

3. Chill at least 3 hours before serving to let flavours develop. Serve with cucumber rounds, bell pepper strips, brown rice crackers or whole-grain pita wedges.

4. Per serving (60 mL/1/4 cup): 106 calories, 4.5 g total fat (0.5 g saturated fat), 4 g protein, 13 g carbohydra­te, 3 g fibre, 0 mg cholestero­l, 103 mg sodium

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