8-10 SERVINGS | 20 MIN.
Sweet potato dip
WITH VEGETABLE STOCK
+ Vegan
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free
1 tsp vegetable stock Bouillon Herkules
350 g sweet potato
1 onion
1 tbsp. olive oil
1 clove of garlic
2 tbsp. tahini paste
2 cm ginge
½ tsp salt
1 pinch of cinnamon
1 pinch of cayenne pepper
juice of ½ lemon
black sesame seeds
Recipe by Katrijn Debruyne
Peel the sweet potato and steam until tender.
Mix the sweet potato with onion, olive oil, garlic, vegetable stock, tahini paste, ginger, salt, cinnamon, cayenne pepper and the juice of ½ lemon in the blender until smooth and creamy.
You can top the dip with black sesame seeds.
