As we have established by now I like my nibbles and I was once again on the look out for another dip alternative to hummus (controversially I am not the biggest hummus fan).
This sweet potato based dip is super flavourful, thanks to the additions of za'tar, you can get this Middle Eastern spice mix at most supermarkets now, hot sauce and tahini, and was made pretty quickly once the sweet potato is cooked.
I tried to roast the sweet potato in the oven once again but, Jesus, it just takes too long for this little blonde with zero patience, so if you have one, stick it in the microwave and you'll have this dip ready in less than half an hour.
I tried to roast the sweet potato in the oven once again but, Jesus, it just takes too long for this little blonde with zero patience, so if you have one, stick it in the microwave and you'll have this dip ready in less than half an hour.
Great with celery but also works with sturdy crisps and carrot sticks, and of course a glass of your favourite wine!
INGREDIENTS
- 1 large sweet potatoes (about 1 pound), scrubbed
- 2 tablespoons tahini
- 2 tablespoons filtered water
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon za’atar, divided
- A few dashes of your favorite hot sauce ( I used Siracha)
- Freshly ground black pepper to taste
METHOD
- Preheat the oven to 220 Celsius
- Pierce the sweet potato 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.
- Alternatively cover pierced sweet potato with a damp tea towel in a microwave safe bowl and microwave for around 10 minutes.
- Peel the sweet potatoe and place them in a food processor.
- Add the tahini, water, lemon juice, 2 teaspoons za’atar, hot sauce, and pepper.
- Puree until completely smooth.
- Taste and season with more salt and pepper, if needed.
- To serve scrape the dip into a serving bowl and sprinkle with the remaining teaspoon of za’atar.
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