Finally a non chickpea “hummus” if one wants to call this Navy Bean Sweet Potato Dip hummus rather than dip. A friend requested another “spreadable or dip-able” dish for her kids’ school lunch boxes or lunches on the go so off I went to a mission. First I thought about creating one with lentils but I added way too much liquid and it ended up being a Red Lentil Sweet Potato Soup, which wasn’t a bad thing because hey, that soup is one delicious thing. However, soup is not necessarily a handy take-away lunch. Even in great containers you mostly require some sort of reheating thing and a spoon and with kids soup is just awfully messy. I wish I could feed my kids their soup in the bathtub….naked.
Second attempt was with navy beans and besides I challenged myself to make it without onions and garlic to A assure it wouldn’t be even the tiniest bit “spicy” and B to make it a take-to-work kind of dip without having to worry about the breath issues raw onion and garlic tend to cause. Just navy beans and sweet potato processed to a creamy consistency though happen to taste like….well….babyfood. Booohooo. Bland and pretty much tasteless even with tons of salt and pepper. Cooking without garlic and onion is a real challenge for me. They are such great taste givers. I’m happy to tell you though, that after thorough supermarket isle exploring I finally found what ended up being the Navy Bean Sweet Potato Dip’s secret ingredient: sun-dried tomato!!
If you can find the kind that is sold in glass containers, where the tomatoes are stored in oil, choose those ones, they are easier to process into the dip. If not, soak the dried tomatoes in a bit of olive oil for 10-15 minutes to soften the up a bit. Maybe even chop them really small.
Navy Bean Sweet Potato Dip
- 2 cups cooked navy beans (preferably home cooked for better digestion)
- 1 large cooked sweet potato
- 2 sun-dried tomatoes (the ones in oil are the best)
- 1 Tbsp oil of choice (the oil in which the sun-dried tomatoes were stored in is best)
- Bring 8 cups (2 liters) of water in a small pot to the boil.
- In the meantime, peel and cut up sweet potato into about 1" (2.5 cm) pieces.
- Add sweet potato cubes to water and boil until soft (about 15 minutes).
- Add all ingredients but basil into a powerful food processor and process until smooth.
- Taste and season again if necessary.
- Wash and chop basil for decoration.
- Serve with favorite crackers and/or raw veggie sticks
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