Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out. This recipe makes a bit more za'atar than you'll actually need, so use the leftovers to sprinkle on roasted vegetables or on bread dipped in olive oil.

　　

Ingredients

Makes about 2 cups (serves 8 as an appetizer)

　　2 small sweet potatoes (about 1 pound), scrubbed

　　1 tablespoon raw sesame seeds

　　1 tablespoon minced fresh thyme

　　1 tablespoon sumac

　　Coarse sea salt

　　2 tablespoons tahini

　　2 tablespoons filtered water

　　1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)

　　A few dashes of your favorite hot sauce

　　Freshly ground black pepper

　　1 teaspoon extra-virgin olive oil

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.

　　

Step 3

To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.

　　

Step 4

Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.

　　

Step 5

Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.

　　

Do Ahead

Step 6

The dip can be made up to a day in advance and stored in airtight containers in the fridge.

　　From Friendsgiving: Celebrate Your Family of Friends © 2014 by Alexandra Shytsman. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.