Sweet potato tahini dip with za'atar for a tasty snack

Ingredients for Sweet potato–tahini dip with za'atar

• 450 g sweet potatoes, scrubbed

• 15 g raw sesame seeds

• 15 g fresh thyme, minced

• 15 g sumac

• coarse sea salt

• 30 g tahini

• 30 ml filtered water

• 15 ml freshly squeezed lemon juice (from about ½ lemon)

• a few dashes of your favourite hot sauce

• freshly ground black pepper

• 5 ml extra-virgin olive oil

How to make Sweet potato–tahini dip with za'atar

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place them on a baking tray and roast for 50–60 minutes, until the flesh gives easily when pressed. Unwrap the sweet potatoes and set aside to cool completely.

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

4. Peel the cooled 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. Purée until completely smooth. Taste and season with more salt and pepper if needed.

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

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

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.