Sweet Potato Dip

[alias_sqbr]

Adapted from this recipe for reasons of food intolerance and flavour. This is the first time I've tried subbing citric acid for lemon juice and it wasn't bad!

Ingredients:
1/2 roasted sweet potato
1 Tb coriander
1 Tb water
1Tb tahini
1.5 tsp garlic oil
1/4 tsp citric acid
pinch of sugar
salt and pepper
ginger and turmeric
1.5 tsp powdered peanut butter (optional)

Method:
Whiz in a food processor until smooth.

I can't eat raw coriander and also my sweet potato was a little undercooked so I fried it all in the garlic oil with the spices. This tasted ok but was troublesome, and I think the toasted flavour interacted weirdly with the bitterness from the tahini. Next time I'll just boil the coriander in the water in the microwave or even leave it out.

The powdered peanut butter was just because I had it to hand and didn't have pistachios but it does add to the creaminess. Regular peanut butter might work well too. But idk it might be better without?

So far I've just eaten the dip as a spread in a ham sandwich but it was nice!

EDIT: Just ate the rest with crackers, definite points for flavour and hopeful points for not making me horribly ill later...