This dip keeps popping up in food magazines and restaurant menus this fall. So we just had to make a Tessefied version! Our Slow Roasted Garlic adds a depth of flavor that made this our new go to happy hour app!

Serves 4

What you need

3/4 cup Tessemae’s Lemon Garlic
2 pounds sweet potatoes (2 medium)
2 tablespoons tahini
1 tablespoon Tessemae’s Slow Roasted Garlic
kosher salt and ground black pepper
cucumber slices or warm pita for serving
 

What to do

1. Heat your oven to 425. Place the potatoes on a rimmed baking sheet and rub with 1 tablespoon Lemon Garlic. Bake until very tender, about 45 minutes. (You can roast them up to a day ahead of time and refrigerate.)

2. Once the potatoes are cool enough to handle, scoop the flesh out of the skin an place in a food processor. Add the tahini, Slow Roasted Garlic, and season with salt and pepper. Process until very smooth.

3. With the motor running, drizzle in the Lemon Garlic. Season again with salt and pepper. Spoon into a bowl and serve with cucumber slices. 

Tip: Store dip, refrigerated in a sealed container, up to 4 days.

 

Makes 3 ¾ cups