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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