This inventive little concoction is probably my new favorite dip. We serve baked sweet potatoes with black beans and toppings for dinner. This yummy healthy dip is basically the blended version of this. I'm sure you all know that black beans and sweet potatoes are super good for you…. but even better than that, they're delicious. This smooth creamy bean dip is good with chips or fresh veggies and amazing in a wrap. It tastes good warm or chilled. We like it topped with green onions. If tomatoes were in season I would dice some up for the top too. And if you love cilantro as much as I do…. chop finely and garnish with that too. Or avocado, or…. goodness. I think you get the point. It's pretty much good with anything.
Now, onto the recipe…..
Sweet Potato Black Bean Dip
1.5 cups cooked black beans
1.5 cups mashed baked sweet potato (about two small)
1 tsp cumin
1 tsp paprika
chipotle powder to taste (1/2 tsp adds a tiny touch of heat)
1-2 large cloves garlic (your choice, we like two… but we love garlic!)
1 tsp salt
2 TBSP olive oil
2 TBSP nutritional yeast (optional, it's still awesome if you leave it out)
2 TBSP lime juice
1/4 cup packed cilantro (I just use a generous handful & toss it in)
green onions for garnish
Add beans and sweet potato to food processor, it blends easier & faster if the potatoes are still warm. Blend until nice and smooth. Add cumin, paprika, chipotle, garlic, salt, olive oil, nutritional yeast & lime juice. Blend until smooth. Adjust spices if necessary, more chipotle will make it spicy! Add a generous handful (1/4 cup +) cilantro. Blend until smooth. If the mixture is too stiff, add warm water 1 TBSP at a time as needed. Only add just enough to get the processor going. Scrape down sides and make sure everything gets incorporated well. Spread into a bowl, top with sliced green onions & serve with veggies or chips. Or use it as a spread to make some really delicious wraps.
And don't you think you could spread it thin in a dish and top it with diced tomatoes, avocadoes, cilantro, finely chopped red onion and a drizzle of olive oil? Okay, I'm done. I promise.
But really, just make it. It's good.