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 grou...
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