If you are looking to break out of the old school of holiday-friendly dips, especially where your health is concerned, but you want to hang on to some characteristics that appeal to the autumn and winter senses, consider giving this dish a try. It works well as a dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it fresh and still warm, folded into a pita or tortilla with fresh crisp greens, cucumber, and tzadziki. Actually, any time of the year, this twist on hummus punches lots of nutrition, and can fill you up fairly easily with the right kinds of calories.
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sweet potato hummus
2 average sized sweet potatoes 1 3/4 cups cooked garbanzo beans (or 1 15-oz. can) 1/2 cup tahini 1-3 cloves garlic (depending on how much you like garlic) 1/4 cup olive oil 1/4 tsp. ground cumin 1/4 tsp. smoked paprika (or regular if smoked is not available) 1/4 tsp. ground nutmeg 1 tbsp. fresh lemon juice Salt & pepper to taste Fresh parsley for garnish First cook your sweet potatoes. You can either boil them whole and unpeeled, fully immersed in water, or bake them with a few holes poked into them in a 400º oven, also unpeeled. Either way, it takes about 45 minutes to cook them through. While the sweet potatoes are cooking, get the rest of the hummus going by putting the garbanzo beans, tahini, garlic, olive oil, cumin, smoked paprika, nutmeg, and lemon juice into a food processor. Pulse the mixture until it is broken down enough for the garlic to be chopped and incorporated. When the sweet potatoes are cooked, drain and peel them by rubbing the skin off or cutting in half and scooping out the flesh. Discard the peels into your compost. Add the sweet potatoes to the food processor and pulse some more until they are mixed in and the hummus is smooth, or to the consistency you like. I like my hummus with a little bit of texture still intact. Add salt and pepper for taste and give it a couple more pulses in the food processor. Serve warm immediately, or refrigerate for later.
| Servings |
servings
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- 2 average sized sweet potatoes
- 1 3/4 cups cooked garbanzo beans or 1 15-oz. can
- 1/2 cup tahini
- 2 cloves garlic use more for desired taste
- 1/4 cup olive oil
- 1/4 tsp. ground cumin
- 1/4 tsp. smoked paprika or regular if smoked is not available
- 1/4 tsp. ground nutmeg
- 1 tbsp. fresh lemon juice
- Salt & pepper to taste
- Fresh parsley for garnish
Ingredients
|
- First cook your sweet potatoes. You can either boil them whole and unpeeled, fully immersed in water, or bake them with a few holes poked into them in a 400º oven, also unpeeled. Either way, it takes about 45 minutes to cook them through.
- While the sweet potatoes are cooking, get the rest of the hummus going by putting the garbanzo beans, tahini, garlic, olive oil, cumin, smoked paprika, nutmeg, and lemon juice into a food processor. Pulse the mixture until it is broken down enough for the garlic to be chopped and incorporated.
- When the sweet potatoes are cooked, drain and peel them by rubbing the skin off or cutting in half and scooping out the flesh. Discard the peels into your compost. Add the sweet potatoes to the food processor and pulse some more until they are mixed in and the hummus is smooth, or to the consistency you like. I like my hummus with a little bit of texture still intact.
- Add salt and pepper for taste and give it a couple more pulses in the food processor. Serve warm immediately, or refrigerate for later.
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