Our foodie friend, Donna Barasch, shared this recipe. Really tasty, especially with the smoky sweet potatoes. Dip can be made 3 days ahead. (I suspect a drop or two of smoke flavoring would work too – unless you are a purist.)
Ingredients:
- ¼ cup olive oil, plus more
- 2 pounds sweet potatoes (about 2 medium)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- ½ garlic clove (more is better!)
- Kosher salt and freshly ground black pepper
Directions:
- Prepare a grill for medium-high heat; lightly oil grate.
- Grill sweet potatoes, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.)
- Let cool slightly.
- Halve sweet potatoes.
- Scoop flesh into a food processor.
- Add lemon juice, tahini, garlic, and ¼ cup oil and process until smooth.
- Season with salt and pepper.
- Serve with flatbreads or pita bread.
Serves: Makes about 2 cups
Source: Bon Appitite
