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
YIELD 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.