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
Toasted pumpkin seeds, poppy seeds, toasted sesame seeds, pomegranate etc to decorate
Peel the potatoes then cut into wedges. The peelings can be saved and roasted to make crispy snacks!
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.
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.
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.