Who doesn’t like a good dip? This hearty crowd-pleaser is great alongside crackers and fresh veggies, and keeps in the refrigerator for up to a week.
Ingredients:
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3 sweet potatoes, steamed 1/4 cup tahini 1 lemon, juiced 2 garlic cloves salt and pepper, to taste |
1/8 cup extra virgin olive oil toasted pinenuts, to garnish (optional) za’atar, to garnish (optional) shug, to garnish (optional) |
Method:
Cook sweet potatoes in a steam basket until fork tender. Place in a food processor until smooth. Add tahini, lemon juice, garlic, salt and pepper. Blitz until completely smooth.
Spoon into a serving dish, and top with extra virgin olive oil and za’atar. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
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