Sweet Potato Tahini Dip Recipe – Authentic Middle Eastern Mezze

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Tahini Dip Recipe – Authentic Middle Eastern Mezze

Hey everyone! I’m so excited to share this recipe with you – it’s a vibrant, flavorful dip that’s become a total staple in my kitchen. I first stumbled upon a version of this while travelling, and I’ve been tweaking it ever since to get it just right. It’s a little bit Middle Eastern, a little bit comforting, and totally addictive with warm bread. Trust me, you’ll want to make a big batch!

Why You’ll Love This Recipe

This Sweet Potato Tahini Dip isn’t just delicious; it’s also surprisingly easy to make. It’s perfect for a quick snack, a party appetizer, or even a light lunch. The sweetness of the potato balances beautifully with the tangy tahini and warm spices. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a real crowd-pleaser, and I guarantee it’ll disappear fast.

Ingredients

Here’s what you’ll need to whip up this amazing dip:

• 2 small sweet potatoes
• 2 tbsp yogurt
• 2 tbsp tahini sauce
• ½ tsp cumin powder
• 1 tsp paprika powder
• A squeeze of lime juice
• Salt and pepper to taste
• Olive oil as required

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your dip.

Sweet Potatoes: Choosing the Right Variety

Honestly, any sweet potato will work, but I prefer the orange-fleshed varieties like Beauregard or Garnet. They have a naturally sweeter flavour and a smoother texture when mashed. About 300-400g of sweet potato is perfect for this recipe.

Tahini: Understanding Quality and Flavor Profiles

Tahini is key here. It’s a sesame seed paste, and the quality can vary a lot. Look for tahini that’s smooth, creamy, and has a slightly nutty aroma. Avoid anything that tastes bitter. I usually find brands from the Middle East have the best flavour.

Cumin & Paprika: Regional Variations & Flavor Impact

Cumin and paprika are the spice backbone of this dip. I like to use regular paprika, but smoked paprika adds a lovely depth of flavour if you’re feeling adventurous! As for cumin, a good quality ground cumin is perfect.

Yogurt: Full-Fat vs. Low-Fat Options

You can use either full-fat or low-fat yogurt, depending on your preference. Full-fat will give you a richer, creamier dip, while low-fat will be lighter. Greek yogurt works particularly well, as it’s thicker.

Olive Oil: Best Types for Flavor

A good quality extra virgin olive oil is best for drizzling over the finished dip. It adds a lovely fruity flavour. Don’t skimp on this – it makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (392°F).
2. Wash and chop the sweet potatoes into chunks – about 1-inch pieces are good.
3. Brush a baking tray with olive oil and spread out the sweet potato pieces. Bake for about an hour, or until they’re tender and easily pierced with a fork.
4. Once the sweet potatoes are cool enough to handle, peel them and mash them until completely smooth. No lumps allowed!
5. Now for the magic! In a bowl, combine the mashed sweet potatoes with the yogurt, tahini, cumin powder, paprika powder, and a generous squeeze of lime juice.
6. Season with salt and pepper to taste. Mix everything together really well until it’s all combined and lovely and smooth.
7. Give it a taste and adjust the seasoning if needed. More lime juice for tang? A pinch more cumin for warmth? Go for it!

Expert Tips

• Don’t overcrowd the baking tray when roasting the sweet potatoes. They need space to roast properly and get nicely caramelized.
• If you’re short on time, you can use pre-roasted sweet potato! Just make sure it’s plain, without any added seasonings.
• For an extra smooth dip, use a food processor instead of mashing by hand.

Variations

This dip is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative – coconut yogurt or cashew yogurt work beautifully.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just make sure the bread you serve it with is also gluten-free.
• Spice Level Adjustment: If you like a bit of heat, add a pinch of cayenne pepper or a dash of chili flakes. My friend, Priya, loves adding a finely chopped green chili!
• Ramadan/Iftar Adaptation: This dip is a wonderful addition to an Iftar spread. It’s light, flavorful, and provides a good source of energy after a day of fasting.

Serving Suggestions

This dip is amazing with warm khubz bread (or pita bread!), roasted chicken, or even just veggie sticks. I love to drizzle a little extra olive oil over the top and sprinkle with a pinch of paprika for a pop of colour. It’s also fantastic as part of a mezze platter with hummus, baba ghanoush, and other dips.

Storage Instructions

You can store leftover dip in an airtight container in the refrigerator for up to 3 days. The flavour might develop even more over time!

FAQs

Let’s answer some common questions:

What is the origin of this Sweet Potato Tahini Dip?

While sweet potato isn’t traditionally used in Middle Eastern dips, this is a modern fusion inspired by classic Middle Eastern flavours like tahini, cumin, and paprika. It’s a fun twist on traditional recipes!

Can I make this dip ahead of time?

Absolutely! In fact, the flavours meld together even more beautifully if you make it a day or two in advance.

What kind of bread is traditionally served with this dip?

Khubz bread (Arabic pita bread) is the classic choice, but pita bread, naan, or even crusty baguette work well too.

Can I use roasted sweet potato leftovers for this recipe?

Yes, definitely! It’s a great way to use up leftovers and reduce food waste.

How can I adjust the consistency of the dip?

If the dip is too thick, add a tablespoon or two of water or olive oil until it reaches your desired consistency. If it’s too thin, add a little more tahini.

Is tahini a nut or a seed butter?

Tahini is a seed butter, made from ground sesame seeds! It’s a great source of calcium and healthy fats.

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!