Ingredients:

For the Dip:

• 1 medium sweet potato, peeled and cubed
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 3 cloves of garlic, minced
• 1 tablespoon avocado oil or extra virgin olive oil
• ½ lemon, juiced
• 1 can white beans, drained and rinsed
• 1 tablespoon tahini
• Salt and pepper, to taste

For Serving:

• 2 tablespoons extra virgin olive oil
• Chopped fresh herbs (such as parsley, oregano, or basil), for garnish

Instructions:

1. Preheat the oven to 175ºC / 350ºF.
2. Place the sweet potatoes on a baking tray and toss them with the ground cumin, smoked paprika, minced garlic, and a drizzle of avocado oil or extra virgin olive oil.
3. Bake for 30-40 minutes until the sweet potatoes are tender and slightly caramelized.
4. Let the sweet potatoes cool slightly and then add them to a food processor along with the lemon juice, white beans, tahini, and additional extra virgin olive oil.
5. Blend the ingredients until smooth and creamy. You can adjust the consistency by adding a bit of water if needed.
6. Season the dip with salt and pepper to taste.
7. Serve the dip in a bowl, drizzle with extra virgin olive oil, and garnish with chopped fresh herbs.