Sweet Potato–Tahini Dip with Za'atar

Ingredients

• •2 whole sweet potatoes
• •1 tablespoon raw sesame seeds
• •1 tablespoon fresh thyme
• •1 tablespoon sumac
• •1 teaspoon coarse sea salt
• •2 tablespoons tahini
• •2 tablespoons filtered water
• •1 tablespoon lemon juice
• •2 dashes hot sauce
• •1 pinch black pepper
• •1 teaspoon extra-virgin olive oil

Cooking Instructions

1. 1.

   Preheat the oven to 400°F.

   5 min

2. 2.

   Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.

   60 min

3. 3.

   To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.

   3 min

4. 4.

   Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.

   10 min

5. 5.

   Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.

   2 min

6. 6.

   The dip can be made up to a day in advance and stored in airtight containers in the fridge.