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Sweet Potato–Tahini Dip with Za'atar Recipe

Sweet Potato–Tahini Dip with Za'atar
Source: epicurious


  • 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
2 cups (serves 8 as an appetizer)


  • 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.

Side Dishes

A recipe from epicurious

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