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Middle Eastern · Starter
Sweet Potato and Tahini Dip
A smooth roasted sweet potato dip with tahini and lemon, finished with a pool of honey warmed with ancho chile. Sweet, nutty and gently smoky, it is lovely with warm pita or raw vegetables.
- YieldAbout 1 cup of dip, serves 4 as a starter
- Hands-on15 min
- Total58 min
- Difficulty
Ingredients
Dip
- 1sweet potato, about 300 g, halved lengthwise
- 1yellow onion, quartered
- 2 clovesgarlic, left unpeeled
- 1 tbspolive oil, for the pan and the garlic
- 60 mltahini, about 1/4 cup
- 1 tsplemon juice, fresh
- ½ tspkosher salt
Spiced honey
- 2 tbsphoney
- ½ tspancho chile powder
To serve
- 1 tbsppistachios, mincedoptional
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