Sweet Potato Hummus
Sweet Potato Hummus
Its still January…For some reason, it seems like the longest month ever. Maybe because it’s the month when we are abstaining from sugar, alcohol, carbs and/or are trying out a new, healthier lifestyle after a couple of months of indulgence. Regular hummus is healthy enough, provides a nice flavor punch and is easy to make (please do not buy that awful stuff from the store,) so I am sure you are saying, why make it with sweet potatoes(?). Well, sweet potatoes are grown locally, so you can be assured of their quality and growth practices, plus sometimes you just want something a bit different. So, when you are planning your food for the week and your Super Bowl snacks why not throw some “Southern” flavor in your hummus for a change.
|1||pound sweet potatoes, unpeeled|
|3||tablespoons extra-virgin olive oil, plus extra for drizzling|
|2||tablespoons lemon juice|
|Salt and pepper|
|1||garlic clove, minced|
|½||teaspoon ground coriander|
|¼||teaspoon ground cumin|
|¼||teaspoon chipotle chile powder|
|1||tablespoon sesame seeds, toasted (optional)|
1. Prick sweet potatoes several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping potatoes halfway through microwaving. Let potatoes cool for 5 minutes on plate.
2. Slice potatoes in half lengthwise and use spoon to scoop flesh from skins; discard skins. Process sweet potato, water, tahini, oil, lemon juice, 1 1/2 teaspoons salt, garlic, paprika, coriander, cumin, and chile powder in food processor until completely smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste.
3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with extra oil and sprinkle with sesame seeds, if using. Serve. (Hummus can be refrigerated for up to 5 days; if necessary, stir in 1 tablespoon warm water to loosen dip consistency before serving.)
For a paleo version of hummus, we said goodbye to the chickpeas and hello to earthy, vibrant sweet potatoes. We aimed to bring out the sweet potatoes’ subtle flavor by figuring out the best cooking method as well as the ideal balance of complementary ingredients. To keep things simple, we opted to microwave the sweet potatoes, which resulted in flavor that was nearly as intense as when we roasted them. Just 1/4 cup of tahini was enough to stand up to the sweet potatoes without overwhelming the hummus. To round out the flavor of the hummus, we added some warm spices: paprika, coriander, and cumin. The addition of chipotle and a single clove of garlic curbed the sweetness and accented the spices well, while a couple tablespoons of lemon juice brought all the flavors into focus.