| 7 | 40 | 117 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 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.
| Meat Alternative | 0.5 |
| Vegetables | 1.6 |
