Sweet Potato–Tahini Dip with Za'atar

Ingredients for Sweet Potato–Tahini Dip with Za'atar

• 2 small sweet potatoes (about 450g ), scrubbed

• 1 tablespoon raw sesame seeds

• 1 tablespoon minced fresh thyme

• 1 tablespoon sumac

• Coarse sea salt

• 2 tablespoons tahini

• 2 tablespoons filtered water

• 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)

• A few dashes of your favourite hot sauce

• Freshly ground black pepper

• 1 teaspoon extra-virgin olive oil

Preheat the oven to 204°C.

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.

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 teaspoons salt. Stir and set aside.

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.

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

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