November the 1st is approaching fast! And I am getting busy preparing some vegan treats to celebrate World Vegan Day, yay! I find one thing that makes a party, are some dips. And when these dips are also nut-free and low-fat, it is even better 🙂
I’ve been using sun-dried tomatoes for quite a while now. They can add some zing to many dishes. But they almost take the lead role in this dish. Combined with dried basil and oregano it creates a delicious pizza flavour.
Please note: I have baked the sweet potato without peeling until it became soft enough so that you can easily scoop it out of the peel. Depending on your oven this should take about 40 minutes. Let cool down properly.
For 1 small bowl you need:
10 sun-dried tomatoes (without oil)
3/4 cup water
2/3 cup baked, golden kumara/sweet potato (about one medium sized)
1 cup cooked cannellini beans
2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1. Let the tomatoes soak in the water until they are softer.
2. Transfer to a high-speed blender or food processor. Add remaining ingredients and blend to a fine cream.
3. Transfer into serving bowl and let rest a while in the fridge before serving.