Roasted sweet potato lends itself perfectly to dips, and the tahini adds a creamy texture and nutty flavour, excellent consumed with toasted Turkish bread.






Skill level

Average: 4.2 (65 votes)


  • 1 small golden sweet potato (around 200 g), cut in half lengthways
  • 100 g good-quality tahini
  • 1 garlic clove
  • salt, to taste
  • 1 lemon, juice
  • 1 tbsp extra-virgin olive oil, plus extra, to serve
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • toasted Turkish bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 180°C. Drizzle a little oil over the sweet potato and place cut-side down on a baking tray. Roast for 30 minutes or until very tender. Set aside to cool, then scoop out the flesh.
  2. In a food processor, add the sweet potato flesh, tahini, garlic, a pinch of salt and a generous squeeze of lemon juice. With the motor running, pour in about 1 tablespoon of olive oil. Taste and adjust the seasoning if necessary. With the motor running, add enough cold water to achieve the desired consistency. Pour the dip into a shallow bowl and drizzle a little extra olive oil over the top.
  3. Place the cumin and sesame seeds in a dry frying pan and shake over medium heat until fragrant. Sprinkle over the top of the dip. Serve with toasted Turkish bread or flatbread.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.