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!
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
- 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.)
- 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.
- 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