This bright, lightly spiced, flavourful spread is loaded with sweet potatoes rich in vitamin A, anti-inflammatory turmeric and protein-packed beans. It comes together quickly making a delicious and healthy sandwich spread or topper for toast made with Silver Hills Bakery sprouted whole grain bread, or a dip for veggies.
Course Spread
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Spreads
Author Silver Hills Bakery
Ingredients
1medium sweet potato, peeled and cut into ½-inch cubes
1Tbspolive oil
¾tspturmeric
⅛tspground cumin
¼tspsmoked paprika
2clovesgarlic, crushed
½lemon, juiced
1tspginger, freshly grated
1can (398 ml / 14 fl oz) navy beans(or other white beans), drained and rinsed
1Tbsptahini
2 – 4Tbspwater
to tastesalt and pepper
Instructions
Preheat oven to 400°F. Toss sweet potato cubes with oil and place on a cookie sheet lined with parchment. Bake until tender, approximately 20 minutes. Let cool.
Place all ingredient in the bowl of a food processor. Blend until smooth, adding more as required to achieve your desired consistency. Adjust seasonings to taste. Pairs especially well with our nutty Squirrelly sprouted whole grain bread.