Yam & Cumin Dip

Yam and Cumin Dip
Photo: Travis Rathbone
Serve with: Toasted pita bread


Makes: 2 cups (serving size: 2 tbsp)

Recipe Time

Prep: 10 Minutes
Cook: 1 Hours

Nutritional Information

Calories 41
Fat 2.7 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 0.0 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 47 mg
Calcium 10 mg


2 garnet yams (about 8 oz each)
3 tablespoons olive oil
1/2 cup warm water
1 tablespoon grated Parmesan
1 teaspoon freshly grated ginger
1/2 teaspoon ground cumin
1/4 teaspoon sea salt, plus more for garnish, optional
1/4 teaspoon black pepper


1. Heat oven to 400° F. Roast yams until soft (1 hour, or microwave until soft, 10 minutes).

2. Scrape out flesh; discard the skin. Purée flesh in a food processor with 2 1/2 TBSP olive oil, warm water, grated cheese, ginger, cumin, salt, and pepper.

3. To serve: Drizzle with remaining olive oil and garnish with sea salt.