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Sweet Potato Pinto Dip

This alternative to hummus is perfect for lunch boxes, veggie platters, in the abundance bowl, in burritos, sandwiches, and more!

Sweet Potato Pinto Dip

Ingredients

  • 3 cups / 525g cooked pinto beans
  • 1 whole roasted sweet potato
  • zest of 1 lime
  • 2 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. cold-pressed olive oil
  • ¼ tsp. fine salt

Directions

  • Remove the skin from the sweet potato, if desired. Add to a food processor with all other ingredients, and puree until smooth.
  • Taste and adjust seasoning as necessary. Store leftovers in an airtight container in the fridge for up to five days.

Notes

Makes about 3 cups / 750ml
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