Spiced Kumara Sweet Potato Dip with Crisp Flatbread
Elevate your snack game with this vibrant and flavorful Spiced Kumara Sweet Potato Dip with Crisp Flatbread! Roasted to perfection, the naturally sweet kumara is blended with warm spices like cumin, smoked paprika, and coriander, creating a silky, spiced dip that's both comforting and unique. Creamy notes of tahini and Greek yogurt add richness, while a squeeze of fresh lemon juice brings just the right amount of brightness. Serve it alongside golden, sesame-studded flatbread that’s lightly toasted for crunch, making it an irresistible pairing for parties, appetizers, or a wholesome snack. This versatile recipe is easy to make, ready in under an hour, and brimming with bold, wholesome flavors. Whether you’re hosting guests or enjoying a quiet evening at home, this sweet potato dip is sure to impress!
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Recipe Information
Ingredients
- 2 large kumara (sweet potato)
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 4 tablespoons Greek yogurt
- 4 pieces flatbread
- 1 teaspoon sesame seeds
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the kumara (sweet potatoes) and cut them into 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoons of black pepper. Spread them evenly on the prepared baking sheet.
Roast the kumara in the oven for 25-30 minutes, or until tender and slightly browned, stirring halfway through.
In the last 10 minutes of roasting, wrap the garlic cloves (with skin on) in aluminum foil and place on the baking sheet with the kumara to roast until softened.
Once cooked, remove the kumara and garlic from the oven. Let them cool slightly. Squeeze out the roasted garlic from its skin.
In a food processor or blender, combine the roasted kumara, roasted garlic, ground cumin, ground coriander, smoked paprika, lemon juice, tahini, Greek yogurt, and 1 tablespoon of olive oil. Blend until smooth and creamy. Taste and adjust seasoning with extra salt and lemon juice if desired.
For the flatbread, heat a large skillet or griddle over medium heat. Brush both sides of the flatbread with olive oil and sprinkle with sesame seeds. Toast each piece of flatbread in the skillet until golden and crisp, about 2 minutes per side.
Transfer the kumara dip to a serving bowl and drizzle with a little olive oil. Garnish with fresh parsley.
Cut the flatbread into wedges and serve alongside the dip. Enjoy your Spiced Kumara Sweet Potato Dip with Crisp Flatbread!
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 278.7 g | 101% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 22.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2818 mg | 217% | |
| Iron | 10727.6 mg | 59598% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
