Moroccan Sweet Potato, Sesame and Pistachio Dip

They say a picture is worth a 1000 words and this might not look the best and it took me a little while to "pluck up the courage" to make it.  So here is the verdict!  Do yourself the flavour (get it) and give this a go!

This dip has a great contrast with the sweet and the savoury flavours. I particularly enjoy the lovely crunch texture enhanced from the nuts.

Moroccan Sweet Potato, Sesame and Pistachio Dip

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Ingredients

• 180g sweet potato, cubed
• 2 garlic cloves, peeled
• 10g olive oil
• 1 teaspoon ThermoFun Moroccan Spice
• 15g lemon juice
• 20g cashews
• 20g tahini
• 40g pistachio nuts (no shells)
• sesame seeds for sprinkling on top

Instructions

1. Pre-heat oven to 210°C.
2. Place sweet potato and garlic onto a baking tray. Drizzle with oil and bake for 40 mins.
3. Place all ingredients into TM bowl and chop 1 sec / Turbo.
4. Scrape down and repeat until desired consistency.

Notes

I roast a head of garlic so I always have it on hand for recipes like this. I break the cloves apart but leave the skins on. I top up my stash I keep in the fridge whenever I use the oven for something. Roasting brings out a lovely sweet caramelised flavour that isn't as harsh as raw garlic in recipes that aren’t cooked.

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For more amazing dips why not check out many more on my website Thermomix Dips by ThermoFun

Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

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