Simple, healthy, and delicious mashed sweet potato is a classic side dish, but there are plenty of other ways to dress it up and serve it. This zesty dip, for example, gets a flavorful lift from bright, tangy, herbaceous za’atar and a whole head of roasted garlic, with a touch of tahini for richness. Serve it at room temperature as a vegan dip with crudités and whole-grain crackers, spoon it over a grain bowl, or spread a generous swoosh on a plate and top with roasted broccoli, cauliflower, or eggplant.
Tips
Za’atar spice blend: You’ll find za’atar spice blend at Middle Eastern markets, but in a bind, you can substitute a mixture of ½ teaspoon each dried thyme, dried oregano, toasted sesame seeds, and ground sumac.
For more inspiration, check out these tasty ideas:
- Oil-Free Baba Ghanoush
- Lentil-Walnut Pâté
- Low-Fat Hummus
- Harissa Hummus
- 1 head garlic
- 2 lb. sweet potatoes
- 2 tablespoons tahini
- 1½ tablespoons lemon juice
- 2 teaspoons za’atar spice blend (see tip, recipe intro)
- ¼ to ½ cup unsweetened, unflavored plant-based milk (optional)
- Pomegranate molasses (optional)
- Whole grain crackers, such as Wasa brand (optional, for serving)
- Sliced bell pepper (optional, for serving)
- Bias-sliced cucumber (optional, for serving)
- Heirloom variety carrots, sliced lengthwise (optional, for serving)
Instructions
- Preheat oven to 425°F. Peel away the dry outer layers of skin from garlic head, leaving skin and cloves intact. Cut off about ¼ inch from top of head, leaving bulb intact but exposing individual cloves. Wrap bulb in foil. Using a fork, prick each sweet potato four or five times. Set garlic packet and sweet potatoes on a baking sheet. Roast garlic 25 to 35 minutes or until the cloves feel soft when pressed. Roast sweet potatoes 40 to 60 minutes or until easily pierced with a toothpick.
- Let garlic stand until cool enough to handle. Squeeze garlic cloves from papery skin into a medium bowl. Mash to a paste with a fork. When sweet potatoes are cool enough to handle, halve them and scoop pulp into the bowl with garlic; discard skins. Using a potato masher, mash mixture until completely smooth.
- Stir in tahini, lemon juice, and za’atar. If you like, add enough milk to achieve desired consistency. Taste and adjust seasoning. Transfer to a shallow serving dish; use the back of a spatula or spoon to lightly smooth the top. If you like, drizzle with pomegranate molasses and sprinkle with additional za’atar spice blend. Serve warm or at room temperature.
The post Sweet Potato Tahini Dip with Za’atar appeared first on Forks Over Knives.
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