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

Serves
4-6

Preparation

10min

Cooking

30min

Skill level

Easy
By
Average: 4.2 (65 votes)
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Ingredients

  • 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.

Instructions

  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.

 

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