White Bean & Curried Sweet Potato Dip

7 40 134
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
White Bean & Curried Sweet Potato Dip
Health Rating


2 cup White kidney beans, canned (I used dry beans, soaked & cooked them)
1 medium potato Sweet potato (chopped)
10 clove(s) Garlic
1 onion(s) Sweet onion
2 1/2 tsp Curry powder (Jamaicna (non-salted))
1 tsp Sriracha
2 1/2 tsp Tahini


If you have dry beans, soak them in water for 24 hours and boil until desired tenderness and drain. I bowl a large quantity at once and use them to make several different dishes.  If you use a can, drain and rinse well to remove excess sodium. 

Add water to a small saucepan and boil garlic, onion and sweet potato until approx. 1/4 cup of water remains. Remove from heat and let cool.

Mix all ingredients in the processor and blend until smooth. 

Serve in a bowl and garnish according to taste. Serve with veggies or some baked/dehydrated crisps for healthier options. 


Nutrition Facts

Per Portion

Calories 134
Calories from fat 16.2
Calories from saturated fat 2.7
Total Fat 1.8 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 291 mg
Potassium 384 mg
Total Carbohydrate 23.4 g
Dietary Fiber 1.7 g
Sugars 5.3 g
Protein 6.0 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.6

Energy sources