Cashew & Sweet Potato Dip

Method

1. Preheat your oven to 180°C or 350°F. Line a baking tray with baking paper.
2. Arrange the sweet potato cubes on the prepared baking tray. Drizzle with 2 tbsp olive oil and season generously with sea salt. Roast in the oven for 35 minutes.
3. Remove from the oven and add the cashews to the tray. Return to the oven for 5 minutes, or until the sweet potato is cooked through and the cashews are golden.
4. Add the roasted sweet potato and cashews to a food processor with the garlic cloves, lemon juice, tahini, chilli flakes and remaining olive oil. Season with sea salt and pepper. Blend to combine. Add in the parsley or coriander and pulse again.
5. Enjoy with crudités or your favourite crackers.
6. Keep stored in an airtight container or jar in the fridge for 3-4 days.

 

You can find plenty more delicious, quick and easy snack ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.