- serves 4-6 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
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
Instructions
- 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.
- 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.
- 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.
Photography by Adam Liaw.
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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.
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