400 g sweet potato, peeled, chopped
1 small red onion, thickly sliced
2 tbsp olive oil
2 cloves garlic, crushed
1 tbsp honey
3 tsp Moroccan spice blend
1 vegetable stock cube (10g), crumbled
⅔ cup boiling water
1 cup roasted cashew
1 tbsp lemon juice
¼ cup chopped fresh coriander leaves
Salt and pepper, to taste
bagel chips, to serve
fresh coriander sprigs, to garnish
Place potatoes and onion in a small roasting pan. Pour over combined oil, garlic, honey and seasoning. Toss well. Add combined stock cube and water. Cover tightly with foil.
- Cook in a moderate oven (180C) for about 35 minutes, or until just tender. Remove foil. Cook for a further 10 minutes, or until lightly caramelised. Cool.
- Transfer mixture to a food processor. Add cashews, juice, coriander and 1/3 cup water. Pulse until cashews are coarsely chopped. Season with salt and pepper.
- Transfer dip to a serving bowl. Serve with bagel chips. Garnish with coriander sprigs.