Updated: Mar 30, 2019
Ingredients: sweet potato. raw tahini, lemon, salt, pepper, cumin
Got the idea for this paleo creation while on a trip to Israel. Hummus is everywhere so I had to keep avoiding it and this got me wondering what would be a good substitute for the beans (if you don't know yet, the chickpeas are only half of what goes in the dip - tahini is a big part of the mix).
While having a lunch at Abu Gosh restaurant inspiration struck - sweet potato! It took me several month to get around to it, but I finally did, and I can't believe it took me so long!
It turned out to be extremely close in flavor and even better in texture! The perfect dip for your veggies, and 100% guilt free!
Boil a sweet potato (skin on) until soft. I used white Hannah yam (as usual because it's way less sweet then a regular sweet potato). Peel and mash with fork. For a medium sized potato I added 3 tablespoons of raw tahini, one large squeezed lemon, 1 teaspoon of salt, and a dash of cumin. The quantities here can definitely be adjusted - taste as you add an ingredient to make it perfect for your pallet - you might like a lot more tahini or lemon.
To serve, top with olive oil and a dash of paprika or zaatar.
Keep in an airtight container in the fridge up to a week.