Enjoy as a dip or spread. Serve with sweet pepper slices, carrots, mushroom caps & snow peas. Spread on a gluten-free bread. Add a topping of coarse chopped almonds if you like.
- 1 lrg sweet potato, peeled & cubed
- 1 cup canned white beans (cannellini, great northern, white kidney), drained & rinsed
- 1/4 cup tahini
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced or pressed
- 1/2 tsp cumin
- 1/4 tsp paprika
- juice from 1/2 lemon
- 1 tsp orange zest
- 1 tbsp maple syrup
- salt and pepper to taste
Steam or boil the sweet potato until very tender. Puree in food processor along with everything else. Add salt & pepper to taste.