Sweet Potato Baba Ganoush

Put everything in a blender and whiz to a puree, finish with a drizzle of olive oil and sprinkle liberally with the Za”atar.

Ingredients

  • 400g roasted sweet potato in their skins
  • 80ml strained low fat yogurt
  • 2 tablespoons coarsely grated Roquefort or gorgonzola
  • 50g raw almonds
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon lemon juice
  • 1 fat clove garlic, pasted with sea salt
  • ½ teaspoon za’atar and black pepper to finish