Spicy Vegan Sweet Potato and Bean Dip
What Started it all:
Tomato, Sweet potato, beans, food processor
This spicy vegan sweet potato and bean dip is a bold and flavorful addition to any gathering. It’s perfect for sharing with friends and family who appreciate a little kick in their plant-based snacks. Enjoy!
Ingredients
- 2 large tomatoes
- 2 medium sweet potatoes
- 1 can of beans (black beans or kidney beans work great)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then place them on a baking sheet.
- Roast the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender.
- While the sweet potatoes are roasting, prepare the tomatoes by scoring an "X" on the bottom of each one and blanching them in boiling water for 1 minute. Then, transfer them to an ice water bath to cool. Peel the skins off, remove the cores, and chop the tomatoes.
- In a food processor, combine the roasted sweet potatoes, chopped tomatoes, and drained beans. Process until smooth.
- Season the dip with salt and pepper to taste, and adjust the seasoning as needed.
- Transfer the dip to a serving bowl and garnish with your favorite toppings, such as fresh herbs, diced tomatoes, or a drizzle of hot sauce.
- Serve the spicy vegan sweet potato and bean dip with your choice of dippables, such as tortilla chips, pita bread, or fresh veggies.