The Simplest Sweet Potato Dip With Homemade Pita Wedges

the body book - cameron diaz

So believe it or not, this is actually a baby food recipe. I came up with some wild, mind-blowing combinations when Eliana and I went through our puree phase and this one was an all-time winner. Once I blended these simple ingredients up and noticed the creamy texture, I knew I created more than a puree recipe. I found myself uncontrollably and repeatedly dipping my index finger into the blender and licking it off as if it was damn cookie batter. I immediately envisioned this recipe as a dip paired with homemade pita chips and freshly chopped veggies.

What I absolutely adore about this recipe is that it was made with the highest nutritional standards on my part since I was feeding it to my beloved. I don’t slack off when it comes to what fuels my daughter. I like to keep things easy to digest and easy to love. The rich, vibrant color is completely natural thanks to the high in beta-carotene veggies used. Beta-carotene, once ingested is converted to Vitamin A. Vitamin A plays a huge role in our bone health, reproduction, immunity and eye health. It is also a fat-soluble vitamin which is why I decided to include one of my favourite fats in this dip. Tahini is simply a paste made from ground sesame seeds. Sesame seeds are one of the best sources of calcium (seriously-I put that shit on everything). They are also high in those essential B vitamins. Lastly, I added some punch and flavour by adding some fresh garlic and ginger root. Both are known as leading culinary healing herbs.

Preparing recipes for my daughter has truly opened my eyes and expanded my culinary skills in a whole new light. We prepare the simplest of meals for our children. These meals are made to be nutrient-rich and supportive of their health and development. When coming up with solid foods to feed Eliana, I often asked myself why we tend to let our own meals fly under the radar. Why aren’t we parents overly concerned about getting our own wealth of vitamins and minerals through our food? Why aren’t we considering whether or not we are getting adequate amounts of healthy fats? Why aren’t we putting in effort to include healing super foods that add unbeatable flavours? It’s not hard. In fact it’s the simplest way to live-that’s why we start babies off this way.

The Simplest Sweet Potato Dip

*Makes about 2 cups


1 cup steamed sweet potato
1 large carrot, steamed
½ cup steamed red bell pepper
2 Tbsp. tahini
1 inch piece of fresh ginger root, minced
1 garlic clove, minced
½ Tbsp. lemon juice
1/2 cup of left over steam water (great way to add any lost nutrients back into the recipe)


1. In a food processor or blender, mix all ingredients except for the water together. Add some water, little by little until you reach a consistency suitable for your individual preference.

2. Serve to any hungry babies or use a dip with assorted finger foods. It would also be a nice condiment for wraps, sandwiches, or burgers.

*Note: If you prepare this dip in advance, it will solidify a bit in the fridge (kind of like how coconut oil does) due to the tahini. Simply blend it in a blender or zip it up again in the food processor to bring it back to its original texture to serve.

Homemade Pita Wedges

*Makes 8 wedges


1 large whole wheat pita round
Extra Virgin Olive Oil
Sea Salt


1. Preheat oven to 300 degrees Fahrenheit.

2. Cut a large whole wheat pita into triangular wedges.

3. Combine a small amount of oil, rosemary, and sea salt in a bowl and mix.

4. Using a brush, lightly paint both sides of the wedges with the oil mixture.

5. Bake for about 10 minutes until wedges turn lightly browned and crispy.

Enjoy! You may also like: Sarah’s Master Hummus, Eggplant Toast 6 Ways, or Chimol (Salvadoran Salsa

CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

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