Yam & Cumin Dip

Yam & Cumin Dip Photo: Travis Rathbone


  • 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.

  • Prep Time:
  • Cook Time:

  • Serve with: Toasted pita bread
  • Yield: Makes: 2 cups (serving size: 2 tbsp)

Nutritional Information

Calories per serving: 41
Fat per serving: 2.7g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 0.0g
Carbohydrate per serving: 4g
Fiber per serving: 1g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 47mg
Calcium per serving: 10mg

Good to Know

Don’t mistake a sweet potato for a yam. We promise, there is a difference, and you’d taste it in this recipe.