to dip - sweet potato 'babaganoush'

sweetpotatobabaganoush-lppcookbook-sweet)potato-bonappetit-01.jpg

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

SWEET POTATO BABAGANOUSH
 

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


INGREDIENTS

  • 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

DIRECTIONS

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