Thick Sweet Potato Tahini Spread
Ingredients
- 1 cup cooked and roughly mashed purple sweet potatoes* (or any color sweet potato of choice)
- 2 TBS runny tahini
- 1/2 lemon, squeezed
- 1 garlic cloves, minced (or sub 1/8 tsp garlic powder)
- 1 tsp ground cumin
- Himalayan sea salt and black pepper to taste
- filtered water or unsweetened almond milk, as needed
Preparation
Scrub and peel sweet potatoes, cut into large cubes, fill a pan with an inch of water and bring to a boil, add to steamer basket and steam for 7-10 minutes until tender, drain and mash with a fork or potato masher.
Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed.
Season with Himalayan sea salt and black pepper, taste and adjust by adding more lemon for brightness, cumin for spice, tahini for creaminess, or filtered water or unsweetened almond milk in 1 TBS increments if too thick to reach desired consistency.
To assemble toast, spread about 1/4 cup of the mixture onto toasted gluten-free bread and serve with optional pine nuts, chopped parsley, hemp hearts, and a sprinkle of cumin.
Store leftovers in the fridge for up to one week and enjoy.
