Roasted sweet potato & garlic tahini dip
This dip is so simple, creamy and delightfully savoury. You can get tahini paste from most supermarkets but If you cant get hold of tahini, you could always use tinned chickpeas instead and add some more water or oil to loosen the mixture.
3 small sweet potatoes
1 head of garlic
1 teaspoon balsamic vinegar, or apple cider vinegar
3 big tablespoons tahini paste
Half teaspoon smoked paprika
Juice of 1 lemon
Extra virgin olive oil
Salt & Pepper
Chop the top of your garlic head and drizzle some olive oil into the top. This will help soften the garlic whilst roasting. Pop your potatoes and garlic on a baking tray and roast at 180 for about 40 minutes or until soft and squidgy.
Once cooked, let the garlic cool a little and then squeeze the cloves out of their jackets and into. The cloves should pop out with ease. *FOR THOSE WHO OWN A FOOD PROCESSOR* Just pop everything in to your food processor, potato skins and all if you want some extra fibre and blend until a thick creamy paste is formed. You can add some warm water or extra oil depending on how you like the consistency of your dips.
For those who do not own a food processor, like myself, then a little elbow grease is needed. Pop all of your ingredients into a large bowl and mash and stir your heart out! I used a fork but a hand blender would also do a good job.
Season to taste, give it another stir and serve with, well, anything!