Ingredients
Directions
In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, salt if using, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water.
Purée until smooth, gradually adding remaining water as desired to thin the dip, and scraping down the sides of the bowl as needed.
Add fresh cilantro or parsley if desired, and purée briefly to incorporate.
Season with additional salt and spices to taste, if desired.
Chef's Notes
Advance Prep
Prebake your spuds! Keep them whole and unpeeled, just give them a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40–60 minutes (baking time varies based on the size of the spuds). Bake more than you need at a time, keep extras refrigerated for 4–5 days to use in other dishes — like salads, soups, pasta sauces, and more.
Spices
Use a good quality chili powder that isn’t too hot. If you aren’t sure of the heat intensity, start with a lesser amount (or even less!), and then add more if desired. My kids like this with ½ tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.
Recipe by Dreena Burton adapted for WHOLE Life Club (WLC).
Ingredients
Directions
In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, salt if using, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water.
Purée until smooth, gradually adding remaining water as desired to thin the dip, and scraping down the sides of the bowl as needed.
Add fresh cilantro or parsley if desired, and purée briefly to incorporate.
Season with additional salt and spices to taste, if desired.
