Sweet Potato–Tahini Dip with Za'atar
A creamy, Middle Eastern-inspired dip that combines the sweetness of roasted sweet potatoes with nutty tahini and aromatic za'atar spice blend. Perfect for serving with pita bread or fresh vegetables.
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.
Preheat the oven to 400°F.
5 min
- 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.
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.
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.
Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
2 min
- 6.
The dip can be made up to a day in advance and stored in airtight containers in the fridge.