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Tahini Sweet Potato Dip

Roasted sweet potato, Golden Turmeric Tahini, and a hint of fresh lemon make this the perfect dip for any crudité platter.

Chef Tip: Once it is cool enough to touch after roasting, the sweet potato will peel super easily with just a gentle pull. No need to dirty a vegetable peeler! Here, your hands are your best tool.

Ingredients

Steps

STEP 1

Place sweet potato on a roasting pan and coat with olive oil, salt, and pepper. Roast at 425 degrees until very soft, about 50 minutes

STEP 2

Peel cooked and cooled sweet potato and add to a blender with 1 pouch Golden Turmeric Tahini and zest and juice of lemon. Season with salt and pepper and blend.

STEP 3

Add olive oil and blend until desired dip consistency is reached. Serve with crudites.

Golden Turmeric Tahini

A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…

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