Ingredients
4 or 5 medium sweet potatoes
3 cloves garlic – large, grated
Juice of medium sized lemon
Zest of 1 unwaxed lemon
Salt and pepper to taste
Tahini - 2 large tbsp.
Olive oil – to taste
Cumin seeds
Toasted pumpkin seeds, poppy seeds, toasted sesame seeds, pomegranate etc to decorate
Method
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Peel the potatoes then cut into wedges. The peelings can be saved and roasted to make crispy snacks!
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On a baking sheet spread the potatoes out and cover with olive oil, salt, pepper and cumin seeds. Toss, then roast until tender – 35 to 45 mins.
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Pop onto a board and leave to cool a little. In a blender, whizz up the tahini and lemon juice then add the potato, garlic, lemon zest, cumin seeds and 2 tbsp olive oil. Blend until smooth. Add in the seasoning to taste and as much olive oil or extra lemon juice as desired.
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Spread onto a platter or into a bowl. Top with whatever you fancy – we like to use poppy seeds as the colour contrast is great, a little turmeric and some zaatar, and maybe an extra glug of oil. Use chicory, carrots, peppers, radishes or whatever you fancy to dip.