Fermented Squash Sweet Potato and Sesame Dip

Ingredients

• 3⁄4 lb. peeled fresh butternut squash (about 2¼ cups), cut into 1-inch chunks
• 1⁄4 lb. sweet potato, peeled and cut into 1-inch chunks (about 1 cup)
• 4 whole garlic cloves
• 3⁄4 lb. butternut squash (about 2¼ cups), fermented for 2 weeks in the Base Brine
• 1⁄4 cup (2 ½ oz.) sesame tahini
• 2 tbsp. plus 1 tsp. fresh lemon juice
• 3⁄4 tsp. curry powder
• 1⁄2 tsp. amchoor powder (green mango powder) or lemon powder, or substitute finely grated lemon zest
• 1⁄2 tsp. onion powder
• 1⁄2 tsp. hot paprika or cayenne
• 1⁄4 tsp. fennel pollen
• 1⁄4 cup plus 2 Tbsp. extra-virgin olive oil
• Kosher salt
• Seed Crackers or crudités to serve

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