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Sweet Potato & Cashew Dip

A healthy mid afternoon snack if you're after something different to hummus. Full of fibre and healthy fat, this sweet potato & cashew dip is a winner!
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Servings 2

Equipment

  • 1 Tray for use in the oven
  • 1 Blender

Ingredients
  

  • 1 Sweet potato, cubed, skin removed
  • 1 cup Raw cashews
  • 2 Garlic cloves
  • 1/2 cup Water
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Tahini
  • 1 Lemon - juice of
  • Salt & pepper

Instructions
 

  • Preheat the oven to 180. Add the sweet potatoes to a tray, season, drizzle with oil and bak until soft - about 30 minutes
  • Add the cashews to the tray and cook for a further 5 minutes with the sweet potato
  • Let everything cool and then add to potato, cashews and other ingredients to the blender. Blend!
  • Add some more lemon (if you wish - I do to give it more of a tang). If the mixture is a bit think, add some more water
  • Serve with celery, carrot sticks or crackers - as you wish!