Roast Kumara Dip
Dips and dressing are a great way of lifting up a healthy meal. Dip doesn’t necessarily have to come at the cost of nutritional quality. Most conventional dips, humuss[es?], and dressings and be major nutritional let-downs. They’re often riddled with industrial process oils, sugar, preservatives, and questionable additives.
Putting a small amount of effort into making a delicious condiment that will last a bunch of the weeks can really pay off for keeping healthy eating interesting.
I came up with this beautiful dip over the weekend. It has multiple layers of flavour really making it a dip to die for.
Please please please try this one out when you get the chance.
- 2 1/2 – 3 cups kumara, sweet potato, or pumpkin, cubed
- 2 small/1 large onion, sliced
- 3 tbsp coconut oil
- 2-3 tsp mineral salt (adjust to taste)
- 1/2 cup coconut yoghurt
- 1/2 cup olive oil (adjust to taste)
- 1 tbsp toasted cumin seeds
- Zest of one orange or lemon
- Salt and pepper to taste
You will also need:
- Roasting tray
- Food processor or blender
- Evenly spread the sweet potato on a lined baking tray and dress with 2 tbsp coconut oil (melted). Season with salt and pepper and roast for 20-40 min until tender. Turn and check after 20 min.
- While the sweet potato cooks, add the chopped onions in a hot skillet with 1-1 1/2 tbsp coconut oil. Add salt and 2 tbsp water. Cook on a high heat uncovered stiring frequently until caramelised (10-15 min).
- Once the onions and roasted vegetables have cooled, combine all the ingredients EXCEPT FOR THE ONIONS into a food processor
- Pulse and blend until combined and creamy. Adjust consistency with adding olive oil until desired thickness.
- Pulse through the caramelised onions, leaving flecks of onion pieces
- Serve immediately with a delicious fresh vegetable platter or decent into containers to freeze