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Sweet Potato–Tahini Dip With Za'atar

3.8

(6)

Vegan sweet potatotahini dip with a spice garnish in a bowl with crackers and crudits.
Sweet Potato–Tahini Dip with Za'atar Photo by Alexandra Shytsman

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

2 small sweet potatoes (about 1 pound), 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 favorite hot sauce
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Preparation

  1. 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.

  2. Do Ahead

    Step 6

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

Image may contain: Glass, and Goblet
From Friendsgiving: Celebrate Your Family of Friends © 2014 by Alexandra Shytsman. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsDipMiddle EasternSweet PotatoPotatoRoot VegetableVegetableTahiniThymeHerbs & SpicesSnackStarterDinnerDairy FreeGluten FreeVeganVegetarianMake AheadRoastFood ProcessorRamadanHarper CollinsCookbooks

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