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
Ingredients
- 180g sweet potato, cubed
- 2 garlic cloves, peeled
- 10g olive oil
- 1 tsp ThermoFun Moroccan Spice
- 15g lemon juice
- 20g cashews
- 20g tahini
- 40g pistachio nuts (no shells)
- sesame seeds for sprinkling on top
Instructions
- Pre-heat oven to 210°C.
- Place sweet potato and garlic onto a baking tray. Drizzle with oil and bake for 40 mins.
- Place all ingredients into TM bowl and chop 1 sec / Turbo.
- 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.
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.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Awesome tasty dip.
Thanks Lisa. 🙂