spicy sweet potato dip
I have to be honest with you, I have a serious hummus addiction. I eat it on a daily basis with almost anything. I’ll eat it on toast, with vegetables, on potatoes, with pasta.. the list is endless. There’s something so special about it – not to mention all of the delicious other varieties of it you can make. I just love it so much. And, because of this, it never even crossed my mind that there might come a day when I’d make something I actually prefer to hummus. In fact, I can’t believe I just typed that. But, I have to admit, it happened.
This dip has officially become my new favourite food. The recipe for it actually came to me when I was half asleep and day dreaming. Sometimes, these sudden bursts of inspiration – even when you’re half asleep, can lead to your greatest creations. In my case, it lead to this dish. Don’t you just love it when you come up with an idea at the strangest point in time?
So, after dreaming about this dip, I decided that it would be the next recipe I’d make. I simply baked a sweet potato, and added the gooey core of it into my food processor alongside some of my favourite ingredients. Then, I blended everything together, and my dream dip was brought into creation. I fell in love with it instantly, and almost ate the entire batch. It has a really delicious and addictive blend of sweet and spicy flavours.
The combination of maple with the sweet potato creates its sweetness, which contrasts perfectly with the heat of chilli and ginger, and spiciness of cumin, cinnamon and paprika. Then, the tahini and extra virgin olive oil give the dip a nice creamy, richness. To serve, I like to top it with an extra drizzle of oil and sprinkling of chilli and paprika.
The dip goes really well with raw vegetables, bread, toast, crisps, and one food in particular – tortilla chips! My favourite food to pair with this dip has to be Luke’s Organic Cha-Cha Chia Tortilla Chips – I bought them for the first time the other day and they are amazing!!! They’re organic, gluten free, vegan friendly and absolutely delicious. So, if you can find them anywhere near you, I would definitely recommend trying them.
I hope you enjoy the dip!
spicy sweet potato dip
serves about 6-8
1 large sweet potato – about 425g
1 large clove garlic, crushed
3 tbsp tahini
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp maple syrup
1 1/2 tsp ground cumin
1 1/2 tsp chilli powder
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground ginger
PREHEAT YOUR OVEN TO 200 C/392 F
- Firstly, prick the skin of the sweet potato using a knife. Then, place the potato onto a baking tray and move it into the oven to bake for 1 hour, until soft.
- When the potato has cooked, remove it from the oven and set it aside to cool (so it doesn’t burn your hands). While the potato cools, add the garlic, tahini, olive oil, lemon juice, maple syrup, cumin, chilli, cinnamon, paprika, salt and ginger into your food processor.
- Then, when the potato has cooled down, remove and discard the peel. Add the potato into your food processor with all of the other ingredients, and blend everything until completely smooth. When this is done, transfer the dip into a bowl and top it with some extra oil, chilli and other seasonings to finish.