Sweet Potato Hummus with Tahini and Homemade Za-atar
This sweet potato dip recipe is reprinted with permission from Alexandra Shytsman’s Friendsgiving. The recipe makes slightly more za-atar than the recipe calls for, but she suggests using the leftovers on roasted vegetables or to use as an olive oil dipping sauce.
Servings 6
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 from about half a lemon
- A few dashes of your favorite hot sauce for Whole30, choose a compliant option
- Freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Piece 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. Serve alongside crackers and crudités, or warm pita if that’s your bag!