Curried Tahini and Potato Dip

This is the perfect dip to eat while watching a game with friends or when you're hosting a party. Its rich cheesy flavor is made complex by the unique blend of spices. Plus, you can put this on anything so the options are endless.

CURRIED TAHINI AND POTATO DIP [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 1/2 cup sweet potato, diced
• 1/2 cup Russet potato, diced
• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup red onion
• 2 garlic cloves, finely chopped
• 1/2-inch piece ginger, minced
• 1/2 bell pepper, finely chopped
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garam masala (or 1 teaspoon chana masala)
• 1/4 teaspoon turmeric
• 1/8 teaspoon cayenne (optional)
• A generous pinch of cinnamon and ground cloves (optional)
• 2 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• 2 tablespoons cilantro, finely chopped
• Salt and black pepper, to taste
• Fresh cilantro, for the garnish
• Red pepper flakes, for the garnish
• Hemp seeds, for the garnish

PREPARATION

1. Place potatoes into a steamer and steam them until they’re tender when pricked with a fork. This takes about 10 minutes.
2. While the potatoes steam, add the onion, garlic, ginger, and bell pepper into a medium pan with 1/4 cup water and cook them until they’re translucent.
3. Add in all of the spices, and cook the mixture until the spices are fragrant or about 1-2 minutes.
4. Remove the mixture from heat and add all ingredients into a high-speed blender, along with the tahini, water, nutritional yeast, potatoes, and lemon juice.
5. Process the mixture until smooth.
6. Hand mix or pulse in the cilantro until it’s uniform, and add salt and pepper to taste.
7. Pour the dip into a serving bowl and garnish with more cilantro, red pepper flakes, and hemp seeds.
8. Serve with chopped veggies, pita bread, bagels, chips, or even toast.

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