Ingredients

Units: 

Preperation
  1. Peel and chop sweet potatoes, carrots, and onion. Place in shallow roasting pan; toss with olive oil.
  2. Roast uncovered at 400°F (200°C) for 30 minutes, or until vegetables are fork-tender. Stir once halfway. Cool slightly.
  3. Transfer vegetables to food processor; add tahini, lemon juice and zest, garlic, salt, and cumin.
  4. Process until smooth, adding just enough water to thin down to a dip consistency.
  5. Transfer to serving dish.
  6. Garnish with sesame seeds and parsley.
  7. Serve at room temperature, or chilled, with assorted crudités or whole wheat pita bread.

Servings: Makes approx. 2-1/2 cups (625 mL)

Ingredients

Units: 

Preperation
  1. Peel and chop sweet potatoes, carrots, and onion. Place in shallow roasting pan; toss with olive oil.
  2. Roast uncovered at 400°F (200°C) for 30 minutes, or until vegetables are fork-tender. Stir once halfway. Cool slightly.
  3. Transfer vegetables to food processor; add tahini, lemon juice and zest, garlic, salt, and cumin.
  4. Process until smooth, adding just enough water to thin down to a dip consistency.
  5. Transfer to serving dish.
  6. Garnish with sesame seeds and parsley.
  7. Serve at room temperature, or chilled, with assorted crudités or whole wheat pita bread.

Servings: Makes approx. 2-1/2 cups (625 mL)

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