1 can (15 oz cannellini beans, mostly drained (but not rinsed))
Juice from 1 lemon
1/4 cup of olive oil (add more for blending as needed)
2 tbsp maple syrup
1 1/2 tsp salt
1 tsp smoked paprika
1 tsp cumin
1/2 tsp cinnamon
1/4-1/2 tsp cayenne
1/4 tsp black pepper
Optional garnish: more olive oil (fried sage, pomegranate seeds)
Preheat the oven to 400˚F. Slice the top off the garlic to expose the cloves. Drizzle olive oil over the diced sweet potato and garlic, then season with a pinch of salt.
Roast for 30-35 minutes or until the potatoes are fork-tender.
Use about 5 cloves from the roasted garlic (save the rest for another recipe!). Place all the ingredients in a blender or food processor and blend until perfectly smooth.
If your blender has a tamper, use it! If blending gets tricky, add a bit more olive oil as needed. Now, savor the goodness!
