Sweet Potato–Tahini Dip with Za'atar Recipe

Name: Sweet Potato–Tahini Dip with Za'atar
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 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

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

PREP TIME 10m	COOK TIME 1h	TOTAL TIME 1h10m
YIELD 2 cups (serves 8 as an appetizer)

Instructions

Preheat the oven to 400°F.
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 teaspoon 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.