This thick Middle Eastern dip is a mash of chic peas, garlic and olive oil. When tahini, a sesame paste is added it becomes hummus bi tahini. Almond butter is a good substitute for tahini. I personally prefer it made without any nut butter so even those with a nut allergy can enjoy it. Toasted whole wheat pita, pita chips or an array of veggies are great dippers. The addition of zahtar, mixture of ground sesame seeds, dried thyme and powdered sumac lends an elevated flavor. Sumac has a citrus note and can be used alone to avoid any nut seeds. This is easily made up to 3 days ahead of time.
Ingredients
1 Medium sweet potato
1/3 cup of olive oil or garlic oil
2 cloves smashed fresh or roasted garlic
1 can chickpeas, drained and rinsed, saving part of the liquid to thin final dip if needed
1 T fresh lemon juice
¼ cup tahini or almond butter, if desired
2 to 3 T pomegranate arils, for topping
Salt and pepper to taste
Preparation
Preheat the oven to 400 degrees.
Pierce the sweet potato with a fork or sharp tip of a knife and bake until soft and cooked through. Cool until easily handled and remove the flesh from the skin.
Warm the oil and garlic over low heat until the garlic is lightly browned and soft. Cool.
Place the sweet potato, chickpeas, oil, garlic lemon juice tahini or almond butter, if using and puree until smooth, adding reserved chickpea liquid a bit at a time to thin if necessary.
Place into a serving bowl and sprinkle with zahtar or sumac and a drizzle of olive oil.
Top with the pomegranate arils just before serving.
Serve at room temperature with pita and veggies.