Sweet Potato Babaganoush with Za’atar

Split the cooked sweet potatoes and scoop out the inside into a food processor. Add everything else and whiz to form a thick puree. Spoon onto a serving plate and spread out from the centre in a circular motion. Finish with a drizzle of olive oil, sprinkle liberally with the Za’atar and chopped parsley.

To make the Za’atar:

In a dry pan, toast the sesame seeds on a high heat for one to two minutes until they are lightly coloured. Place all the ingredients in a blender and process until finely mixed. You can store in a jar in the fridge for up to a week.

Serves 4

Ingredients

  • 400g roasted sweet potatoes in their skins
  • 1 dessertspoon tomato puree
  • 1 tablespoon tamari
  • 75ml almond milk
  • 50g almonds
  • ½ teaspoon chilli flakes
  • 1 teaspoon lemon juice
  • 1 fat garlic clove, pasted with sea salt
  • ½ teaspoon za’atar and chopped parsley to finish

Za’atar

  • 4 teaspoons sesame seeds
  • 4 teaspoons finely chopped fresh oregano or 2 teaspoons of dried oregano
  • 4 teaspoons dried marjoram
  • 4 teaspoons ground sumac
  • 1 teaspoon sea salt
  • 4 teaspoon ground cumin