These might be one of the yummiest party snacks I have ever made. Imagine how cute this would be at a football party instead of chips and dip. This recipe happens to be vegan and Paleo friendly. The spicy dip was the talk of a dinner party I hosted. Everyone gobbled it up so fast! That’s why I have adapted it again to make even more, because I guarantee you’ll need more of this than you think you do!
- Prep Time : 10 minutes
- Cook Time : 25 minutes
- Yield : 8-10
- Preheat oven to 400 degrees. Place potatoes on a nonstick silicone baking sheet (or use parchment). Spray with coconut oil cooking spray. Sprinkle with cumin, chili powder and sea salt.
- Place in oven for 20-22 minutes or until just soft. Broil for two minutes.
- To make the sauce, whisk together tahini through water until thick and smooth.
- Serve the potatoes with cute toothpicks alongside the dip.