A couple of weeks ago, I created this recipe to serve at a corporate health fair. Adding turmeric and an herb (seed) you may not have heard of, Nigella Sativa, made this humble dip a powerful anti-inflammatory food.

Ingredients

1 large sweet potato (12–14 ounces), steamed until soft
1 can (15 ounces) garbanzo beans, drained and rinsed
1⁄4 cup tahini
1⁄4 cup fresh lemon juice (about the juice of one lemon)
3 tablespoons extra-virgin olive oil
2 small cloves garlic, halved
1-½ teaspoon Himalayan salt
1 teaspoon ground cumin
1 tsp turmeric, ground or fresh
1 Tbsp black seed (Nigella Sativa)

Directions

Combine all ingredients in a food processor, and purée until smooth. Sprinkle the black seeds on
top.