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Smoky Roasted Sweet Potato and White Bean Dip

A silky, gently sweet sweet potato and white bean dip with smoked paprika warmth and a cumin edge, served with crisp, cool cucumber and carrot sticks.

Smoky Roasted Sweet Potato and White Bean Dip

Ingredients

  • 2½ medium350 gSweet potatoespeeled and cut into 1-inch cubes
  • 1 cup180 gWhite beans, canned, drained and rinsed
  • 1½ tbsp20 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 cloves6 gGarlicpeeled
  • ½ lemon, juiced25 gLemon juice
  • 1½ tbsp20 gTahini
  • 2½ tbsp40 gWater
  • ¼ tsp2 gSalt
  • 2 tbsp15 gPumpkin seeds (pepitas)toasted
  • 2⅓ cups sliced250 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the sweet potato with half of the olive oil and half of the smoked paprika, spread it on the sheet, and tuck the garlic cloves among the cubes.
  3. Roast for 25 to 30 minutes, turning once, until the sweet potato is very tender and browned at the edges; for the last 5 minutes, scatter the pumpkin seeds on a corner of the sheet to toast. Let everything cool for 10 minutes.
  4. While it roasts, cut the cucumber and carrot into sticks and chill them.
  5. In a blender or food processor, combine the roasted sweet potato and garlic with the white beans, tahini, lemon juice, cumin, salt and the water; blend until very smooth, scraping down the sides.
  6. Spoon the dip into a bowl, drizzle with the remaining half of the olive oil, dust with the remaining half of the smoked paprika and scatter the toasted pumpkin seeds on top.
  7. Serve with the cucumber and carrot sticks for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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