Sweet Potato Baba Ganoush

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I looooveee good ole baba ganoush, but started mixing it up with different vegetables about a year ago. Long story short, I was super pleased with some of the results (hence why I'm sharing this perfected recipe). Not going to lie, there were quite a few "FAIL" moments along this journey as well....

So what makes baba ganoush? It's actually quite simple - roasted eggplant, tahini, lemon, garlic, and olive oil typically are blended together until creamy and irresistible. This recipe has all of those minus the eggplant subbed out for roasted sweet potato...yum. It is quite a bit sweeter than eggplant-based baba ganoush, but it is SO GOOD. Feel free to sub out another veggie like roasted red pepper, pumpkin, or zucchini. You could also sub in a different nut butter for tahini - I have a feeling that peanut butter and sweet potato would be a winning combination. Serve with fresh veggies, seedy crackers, feta cheese, olives, and artichoke hearts. 

Here's what you'll need: 

  • 1 medium sweet potato

  • 2 Tbsp tahini (my favorite brand to use is Soom!) 

  • 1/4 cup olive oil (may need more / less based on desired consistency!) 

  • 1 Tbsp lemon juice 

  • 1 clove garlic 

  • 1/2 tsp salt 

  • 1 tsp za'atar 

How to put it all together: 

Heat oven to 400 degrees F and place sweet potato on a baking tray. Cook (turning once halfway) for about 40 minutes until tender - you should be able to pierce it with a fork very easily. Let cool, and then scoop out insides and place into food processor. Add the rest of the ingredients and pulse until well combined. Scoop into a small serving bowl, top with a drizzle of olive oil, sprinkle on more za'atar, and serve!

Annie Muske