If there was ever a dip that won over taste testers, this is it! A trick for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement the sweet potato beautifully. With the garnishes, it makes a lovely presentation for a gathering.
Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]
- 1 packed cup cooked, mashed sweet potato
- 1 15-ounce can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans
- 2 tablespoons fresh lime juice
- 2 tablespoons roasted almond butter
- 2 tablespoons low-sodium soy sauce
- 1⁄4 cup Thai red curry paste
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon fine salt
- Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving
- Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.
- Scrape the sides and process again. Taste and add more salt, if desired.
- Garnish with almonds and basil, if desired, and serve with chips, crackers, or assorted sliced vegetables.
Cook the sweet potato (whole with skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender or bake it at 400°F for 45 minutes to an hour until very soft. It is advised to avoid steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile than the original recipe.