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Sweet Potato-Tahini Dip with Za’atar


A great make-ahead appetizer perfect for Friendsgiving and Thanksgiving.

This recipe is an excerpt from the book Friendsgiving: Celebrate Your Family of Friends by Alexandra Shytsman and published by William Morrow.

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
  • A few dashes of your favorite hot sauce
  • Freshly ground black pepper
  • 1 teaspoon extra-virgin olive oil

Instructions

  1. Preheat the oven to 400°F.
  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 give easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
  3. To make za’atar, toast the sesame seeds in a small skillet over a low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and ¼ teaspoon salt. Stir and set aside.
  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 on the prepared za’atar. Puree until completely smooth. Taste and season with salt and pepper, if needed.
  5. Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za’atar.

Recipe Notes

You can make this dip up to a day in advance and store in the fridge in an airtight container.