vegan layered dip

Bottom : sweet potato 

Middle: black bean with smoky paprika

Middle: hummus

Middle: guacamole 

Top: aioli

Sweet potato layer

1 sweet potato, roasted

Black bean layer

1 can organic black beans

1 tablespoon smoked paprika

1/2 teaspoon salt

Hummus layer

1 can organic garbanzo beans

2 teaspoons garlic powder

2 teaspoons Celtic sea salt

4 tablespoons olive oil

3 tablespoons filtered water

Avocado layer

2 avocados

1/2 cup organic cilantro leaves

1 teaspoon Celtic sea salt

1/4 cup organic tomatoes, chopped

2 tablespoons fresh-squeezed lemon juice

Aioli layer

1/2 cup mayonnaise

1 tablespoon garlic, diced fine

1 teaspoon balsamic vinegar

1/2 teaspoon turmeric

1/4 teaspoon Celtic sea salt

2 teaspoons fresh-squeezed lemon juice

Scoop out the cooled sweet potato into a food processor and blend until smooth. Put the mashed potato into an 8- to 10-inch diameter serving bowl and smooth in a layer to cover the bottom.

Open and drain the can of black beans. Add to a food processor with paprika and salt; blend until smooth. Gently pour on top of the sweet potato layer and smooth out to cover the potato.

Open and drain the can of garbanzo beans; pour into the food processor with garlic powder, salt, oil, and water. Blend until smooth. Gently spoon over black bean layer and smooth to cover. 

Spoon the avocado flesh into a medium bowl. Add cilantro and tomatoes to the food processor and blend, leaving the mixture slightly chunky. Pour over the avocados; add salt and lemon juice. Mash and mix together until almost smooth. Pour over hummus and smooth to cover.

In a bowl, combine mayo, garlic, balsamic vinegar, turmeric, salt, and lemon juice. Whisk until smooth (there will still be visible pieces of garlic). Spoon over the avocado mixture to cover.

Top with extra diced tomatoes and a sprinkle of sweet paprika if desired.