Creamy Lemony White Bean Dip with Purple Potato
Ingredients
- 1/2 cup cooked purple sweet potato
- 1 1/2 cups cooked white beans
- 2 T lemon juice
- 2 T tahini
- Pinch sea salt
- Parsley
- Olive oil for finishing, optional
Preparation
Blend all ingredients in a high speed blender or food processor until smooth.
Put in a bowl or plate and finish with chopped fresh parsley and a drizzle of olive oil (optional).
Serve with crackers and fresh vegetables for dipping.