Sweet Potato–Tahini Dip With Za'Atar

• 2 small sweet potatoes (about 1 pound), scrubbed
• 1 tablespoon raw sesame seeds
• 1 tablespoon minced fresh thyme
• 1 tablespoon sumac
• Coarse sea salt
• 2 tablespoons tahini
• 2 tablespoons filtered water
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
• A few dashes of your favorite hot sauce
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil

1. Preheat the oven to 400u0b0F.
2. Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
3. To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
4. Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
5. Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
6. The dip can be made up to a day in advance and stored in airtight containers in the fridge.

sweet potatoes, sesame seeds, thyme, sumac, salt, tahini, water, freshly squeezed lemon juice, hot sauce, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/sweet-potato-tahini-dip-with-zaatar (may not work)