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Cooking 101
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.
1 medium sweet potato
Olive oil
1 lemon
Salt and pepper
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
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.
Add olive oil and blend until desired dip consistency is reached. Serve with crudites.
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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