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Sweet Potato–Tahini Dip with Za'atar

['2 small sweet potatoes (about 1 pound), scrubbed', '1 tablespoon raw sesame seeds', '1 tablespoon minced fresh thyme', '1 tablespoon sumac', 'Coarse sea salt', '2 tablespoons tahini', '2 tablespoons filtered water', '1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)', 'A few dashes of your favorite hot sauce', 'Freshly ground black pepper', '1 teaspoon extra-virgin olive oil']

Preheat the oven to 400°F.
Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
The dip can be made up to a day in advance and stored in airtight containers in the fridge.

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