09 Jan Curried Tahini & Potato Dip {oil-free}
A party dip to impress because it has such a unique and sophisticated flavor! Think curry + hummus, and you have yourself this dip!
Now watch me dip, dip! Watch me nom nom 😛 <– I can’t take credit for that hilarity, my friend Josh came up with it during one of his many stand up skits on his Snapchat (@funnyvegandaddy). That phrase if definitely necessary in this post because 1. LOL 2. It is exactly what you will be doin’ with this dip, GOIN’ INNNNN.
I created this dip inspired by the current situation of my life that I talk about below, because I wanted to share an easy healthy snack with my family while we basically redid or whole house haha ???? Between the four of us, we found this dip was great in pita wraps, with chips, with raw veggies, on a toasted bagel and even atop some beans and rice. The list probably goes on and on, the dip just didn’t last long enough for us to find out.
I used the spice blend from one of my absolute favorite quick and easy chickpea curry which I’m wondering right now, why have I not shared that recipe on my blog?! You guys need to try it! The original recipe is from Vegan Richa, I just made a few changes based on my preference and what I had on hand.
It has been a hectic start (and end) of a year I must say. After being in New Jersey for 2 weeks, there has been a lot of catching up to do in our home!
My family is doing a new year cleaning of the house, and we are clearing out our rooms and removing excess clutter, clothes, etc. that we simply just don’t need. It doesn’t help that we still are in the process of putting away our Christmas decor + moving all of Chris’ things in, so needless to say it is a bit chaotic at the moment. But I should add that all of this chaos is totally worth it! Decluttering your physical life helps declutter your mind, and helps me keep calm and relaxed more easily.
With that being said, I have taken a small hiatus from my YouTube channel, simply because it is a bit tooooo messy here to film, and also for a much needed rest to recollect my thoughts and life, and come back fresh. It’s been tough to balance all social media + my blog + my daily life, but I made it a point to try and reorganize my scheduling method and hopefully it will made a solid change! I didn’t necessarily set resolutions for the year, but rather focused myself on a few positive intentions, more specifically on ways to help me react more positively to stressful and negative situations. They had always been the toughest for me, stopping and reflecting before reacting. I know it will make a huge change in my attitude and the outcomes of events in my life, it is just hard to not immediately act in the moment when I don’t necessarily have to.
Now on to this recipe, because food always makes everything better right? 🙂 But really, this dip kept me distracted during some of the chaos here, I couldn’t stop taking bites of it!
Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos! 🙂
Curried Tahini & Potato Dip {oil-free}
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 5-7
- Category: Dips, Spreads and Sauces
- Cuisine: Vegan
Ingredients
- 1/2 cup sweet potato, diced
- 1/2 cup russet potato, diced
- 1/2 cup tahini
- 1/2 cup water*
- 1/4 cup red onion
- 2 garlic cloves, finely chopped
- 1/2 inch ginger, minced
- 1/2 bell pepper, finely chopped
- 3/8 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp garam masala (or 1 tsp chana masala)
- 1/4 tsp turmeric
- 1/8 tsp cayenne (optional)
- A generous pinch of cinnamon and ground cloves (optional)
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 2 tbsp cilantro, finely chopped
- Salt and black pepper to taste
Garnish with:
- Fresh cilantro
- Red pepper flakes
- Hemp seeds
Instructions
- Place potatoes into a steamer and steam until tender when pricked with a fork, about 10 minutes.
- While the potatoes steam, add the onion, garlic, ginger and bell pepper into a medium pan with 1/4 cup water and cook until translucent (about 5 minutes).
- Add in all of the spices, and cook until the spices are fragrant, or about 1-2 minutes.
- Remove from heat and add all ingredients into a high speed blender or food processor*, along with the tahini, water, nutritional yeast, potatoes and lemon juice. Process until smooth, scraping down the sides as needed.
- Hand mix or pulse in the cilantro until uniform, and add salt and pepper to taste.
- Pour into a serving bowl and garnish with more cilantro, red pepper flakes and hemp seeds.
- Serve with chopped veggies, pita bread, bagels, chips or even toast, the options are endless!
Notes
You may add more water if a sauce consistency is desired.
If using a food processor, the dip may not be as smooth as in a blender. It will still be delicious, just with a different consistency.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Kathryn
Posted at 06:56h, 21 JanuaryCurry and hummus, you’ve won me over! New year is always a busy time of year after Christmas time and the slow pace for a few days, you’ve reminded me that I was going to have a clear out of old clothes…how do we end up with so much cluter hahaa. Thanks for sharing this recipe, sounds delicious 🙂
Kathryn | nimblenote.blogspot.com
Jasmine Briones
Posted at 10:51h, 23 JanuaryRight?! We have SO MUCH accumulated material things in my home, it blows my mind how it just keeps adding up as the year goes on. It feels wonderful to clear and purge! Thank you for visiting, I hope you can try it out 🙂