Sweet Potato–Tahini Dip With Za'atar
3.8
(6)
Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out. This recipe makes a bit more za'atar than you'll actually need, so use the leftovers to sprinkle on roasted vegetables or on bread dipped in olive oil.
Recipe information
Yield
Makes about 2 cups (serves 8 as an appetizer)
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 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.
Step 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.
Step 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.
Step 5
Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
Do Ahead
Step 6
The dip can be made up to a day in advance and stored in airtight containers in the fridge.
Recipe notes
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