A slightly adapted recipe from Yotam Ottolenghi's Jerusalem Cookbook full of substantial flavors without being fussy or far-reach. A truly versatile Middle Eastern dish that is is easy to make and absolutely delicious!
IFH Note: Za'atar is a a middle-eastern spice mix. The recipe includes each individual ingredient, but you should be able to find this spice mix, or something similar, at the store. Making a dip with plain yogurt would be a great alternative to this spiced tahini dip!
- 4 medium sweet potato (about 3 pounds)
- 2 medium red onions, cut into wedges
- 3 tablespoons olive oil (not extra-virgin)
- 4 tablespoons tahini paste
- 2 tablespoons lemon juice (one large lemon)
- 2 tablespoons water
- 1 garlic clove
- handful pine nuts, toasted
- 1 tablespoon za’atar (or make your own, see below)
- kosher salt & crushed black pepper to taste
- Homemade za’atar:
- 2 parts dried thyme
- 2 parts toasted sesame seeds
- 2 parts ground sumac
- 1 part kosher salt
- Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.
- Preheat oven to 475 degrees F (246 C). Line a baking sheet with parchment paper.
- Wash and peel sweet potato, and cut into sixths as wedges. Peel and cut red onions into wedges. Transfer all into a bowl. Drizzle with olive oil, couple of pinches of kosher salt and crushed black pepper and gently toss to evenly distribute. Transfer onto lined baking sheet. Bake for 35 to 40 minutes.
- Meanwhile prepare the tahini dressing. Combine tahini, lemon juice, water, and a garlic clove in a food processor (mini food processor works well), pulse until smooth and pourable consistency. Add one extra tablespoon or two, if needed to reach desired consistency.
- When the vegetables are done roasting, transfer onto a serving dish. Drizzle with tahini dressing, then sprinkle with za’atar and pine nuts.
- Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.