Sweet potato and cashew nut dip

We love boosting our dips with as much goodness as possible while still delivering a tasty snack! Baking the sweet potato gives an irresistible natural sweetness that we just love. The fun element of ‘dipping’ encourages kids to eat raw vegetable sticks as their ‘dippers’ without even realising it. Dips also make a really good sandwich base when used instead of butter.

Nutrition Note: Slow releasing carbohydrates, protein, monounsaturated fatty acids, fibre and health promoting antioxidants  – this is a nutritious and satisfying dip sure to become a favourite.

Freezable, Gluten Free, Wheat Free, Egg Free, Vegetarian

Storage: store in the fridge until serving. Freeze in individual portions for up to two months.

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Ingredients

• 1 sweet potato, peeled, cubed
• 1 tbsp olive oil
• ¾ cup cashew nuts
• ¼ cup chickpeas
• ½ cup parmesan cheese, finely grated
• ¼ cup fresh herbs e.g. parsley and coriander
• squeeze of lemon juice

Method

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. Toss the sweet potato cubes in 1 tbsp of olive oil and spread evenly over the tray. Bake for 20 – 30 minutes or until soft and starting to caramelise. Remove to cool.

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Step 2

Using a food processor, process the cashew nuts until a fine crumb forms. Remove. -

Step 3

Add the sweet potato, chickpeas and herbs to the food processor and process to form a silky puree. Remove the mixture and place into a bowl. -

Step 4

Stir through the cashew nuts and grated Parmesan then squeeze in some lemon to taste -