Tahini, a smooth sesame seed butter, adds richness and mild flavor to this sweet, savory spread.
Depending on the mood of your local grocer, you’ll find the tahini near the peanut butter, or, in the health food section, or, in the international foods isle. Oh my! No matter where you find it, it keeps in your fridge for many months, so you don’t have to search again for a long time. (I make really weird rationalizations for food!)
This spread is creamy and mildly spiced. Try it as an appetizer on crackers as well.
- 1 sweet potato peeled and diced
- 1 carrot diced
- ¼ cup onion chopped
- ½ tbsp olive oil
- 1 tbsp tahini
- ¾ tsp kosher salt
- ⅛ tsp curry powder
- ¼ tsp ground cumin
- 4 slices nut and seed bread toasted
- Cucumber slices
Heat oven to 375 degrees F. Toss sweet potato, carrot, onion and olive oil. Bake in covered roasting pan until soft, 40 min. Puree in food processor with tahini, salt curry powder and cumin. Top 4 slices toasted bread with sweet potato spread, cucumber slices and snipped chives. Refrigerate spread up to a week.