Appetizer
SWEET POTATO DIVERSION
This high in beta carotene and fibre dip is a delicious twist on traditional hummus!
Ingredients
- 3 large sweet potatoes (approx. 2 lb/1 kg)
- 2 medium carrots
- 1 small onion
- 2 tbsp olive oil
- 1/4 cup tahini (sesame seed paste)
- 2 tbsp lemon juice (fresh)
- 1 tsp lemon zest (finely grated)
- 1 clove garlic (minced)
- 1-1/2 tsp Windsor® Half Salt™ or Windsor® Salt Free
- 1 tsp ground cumin (optional)
- 1 tsp toasted sesame seeds (for garnish)
- fresh parsley (chopped)
- 3 large sweet potatoes (approx. 2 lb/1 kg)
- 2 medium carrots
- 1 small onion
- 2 tbsp olive oil
- 1/4 cup tahini (sesame seed paste)
- 2 tbsp lemon juice (fresh)
- 1 tsp lemon zest (finely grated)
- 1 clove garlic (minced)
- 1-1/2 tsp Windsor® Half Salt™ or Windsor® Salt Free
- 1 tsp ground cumin (optional)
- 1 tsp toasted sesame seeds (for garnish)
- fresh parsley (chopped)
Salt in the Products
Recipe Preparation
For the Sweet Potato Diversion
- Peel and chop sweet potatoes, carrots, and onion.
- Place in shallow roasting pan; toss with olive oil.
- Roast uncovered at 400°F (200°C) for 30 minutes, or until vegetables are fork-tender. Stir once halfway. Cool slightly.
- Transfer vegetables to food processor; add tahini, lemon juice and zest, garlic, salt, and cumin.
- Process until smooth, adding just enough water to thin down to a dip consistency.
- Transfer to serving dish.
- Garnish with sesame seeds and parsley.
- Serve at room temperature, or chilled, with assorted crudités or whole wheat pita bread.