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Preheat the oven to 400°F.
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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.
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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.
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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.
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Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za’atar.