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Curried Tahini & Potato Dip {oil-free}

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 5-7


  • 1/2 cup sweet potato, diced
  • 1/2 cup russet potato, diced
  • 1/2 cup tahini
  • 1/2 cup water*
  • 1/4 cup red onion
  • 2 garlic cloves, finely chopped
  • 1/2 inch ginger, minced
  • 1/2 bell pepper, finely chopped
  • 3/8 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp garam masala (or 1 tsp chana masala)
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne (optional)
  • A generous pinch of cinnamon and ground cloves (optional)
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 2 tbsp cilantro, finely chopped
  • Salt and black pepper to taste

Garnish with:

  • Fresh cilantro
  • Red pepper flakes
  • Hemp seeds


  1. Place potatoes into a steamer and steam until tender when pricked with a fork, about 10 minutes.
  2. While the potatoes steam, add the onion, garlic, ginger and bell pepper into a medium pan with 1/4 cup water and cook until translucent (about 5 minutes).
  3. Add in all of the spices, and cook until the spices are fragrant, or about 1-2 minutes.
  4. Remove from heat and add all ingredients into a high speed blender or food processor*, along with the tahini, water, nutritional yeast, potatoes and lemon juice. Process until smooth, scraping down the sides as needed.
  5. Hand mix or pulse in the cilantro until uniform, and add salt and pepper to taste.
  6. Pour into a serving bowl and garnish with more cilantro, red pepper flakes and hemp seeds.
  7. Serve with chopped veggies, pita bread, bagels, chips or even toast, the options are endless!


You may add more water if a sauce consistency is desired.
If using a food processor, the dip may not be as smooth as in a blender. It will still be delicious, just with a different consistency.

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dips, Spreads and Sauces
  • Cuisine: Vegan