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to dip - sweet potato 'babaganoush'

to dip - sweet potato 'babaganoush'

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Make this Sweet Potato ‘baba’ Ganoush!
Giving you some inspiration with one of my pantry staples, TAHINI! 

recipe inspired by @bonappetitmag
recipe Type: to snack, to dip, to serve on the side
cuisine: glutenfree, plantbased, dairyfree, vegan

SWEET POTATO BABAGANOUSH
 

WHAT YOU NEED:
2 sweet potatoes (about 2 medium)
olive oil
tahini, dark
garlic clove, finely grated
optional: lemon juice
or date syrup
salt and black pepper
sumac, za’atar, crushed red pepper flakes, or Aleppo pepper
pistachios

WHAT TO DO:

Preheat oven to 170C
Roast sweet potatoes until flesh is fork-tender.
Let cool slightly.
Halve sweet potatoes; scoop flesh into a food processor.
Add tahini, garlic, and oil and process until smooth
Add in lemon juice or date syrup depending on the flavour you want.
Season with salt and pepper.
Drizzle babaghanoush with more tahini and oil.
add toppings like crushes pistachios, aleppo pepper,…
Serve with flatbreads or raw veggies.

If you make it I would love to see on @lespetitespestes

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