Smoky Cannellini Bean Sweet Potato Dip

 

Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free, oil-free option

This smoky-sweet dip is a sure crowd-pleaser. The cannellini beans and sweet potatoes give a creamy texture and slightly sweet flavor, while toasted pine nuts and chipotle sauce give a spicy, smoky kick.  Fresh lime juice brightens and balances all the flavors. This dip or hummus is delicious with tortilla chips or crudite, but you might find yourself doubling the batch and using it for lunches or dinners in wraps, as a pizza base, or in casseroles (see notes).

1 1/2 cups cooked cannellini beans (rinsed and drained if using canned)
3/4 cup cooked sweet potato (not tightly packed, or will be a little sweet) (see note for cooking tip)
3 tbsp freshly squeezed lime juice (or lemon juice, but lime is preferable)
1 small-medium clove garlic, cut in quarters
2 tbsp extra-virgin olive oil (can reduce or omit for oil-free option)
3/4 – 1 tsp chipotle hot sauce
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 cup toasted pine nuts (reserve a smidgen for garnish)
2 tbsp fresh cilantro (or parsley), chopped (for garnish, optional)

In a food processor, combine all the ingredients except the pine nuts and optional cilantro and purée until very smooth, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and purée just a little, leaving some texture (you can blend until smooth if you like, but I prefer a bit of texture). Season to taste with extra sea salt, black pepper, and chipotle sauce, if desired. Serve in a bowl drizzled with a little extra-virgin olive oil (optional), and a sprinkling of pine nuts and cilantro or parsley. Makes 5-6 servings or more as an appetizer with bread, chips, and/or veggies.

Notes:
1) Instead of cannellini beans, you can use another white bean, or chickpeas. If using chickpeas, add a couple of tablespoons of water or extra olive oil (or combination). Chickpeas are drier than cannellini beans, so the oil and/or water will help make the chickpea version smoother.

2) To cook the yam, place it whole (unpeeled) on a baking sheet lined with parchment paper. Bake at 400°F (204°C) for 45-60 minutes (depending on size) until very soft when pierced.

3) As well as a dip for bread and veggies, use this hummus as a spread on bread or in pitas with veggies for a lively sandwich, or on a flour tortilla with veggies for a wrap. Also try as a base for pizza (using a traditional pizza shell or pre-baked flour tortillas) and add toppings to preference.  Or, use in a casserole for a family dish - try layering over quinoa, pasta or brown rice and then topping with roasted or grilled vegetables.

I found this at: http://viveleveganrecipes.blogspot.com/2012/03/smoky-cannellini-bean-sweet-potato-dip.html