22 hours ago
Tuesday, February 14, 2017
I know what you are thinking....why is her hummus pink?
Well, because it's Valentine's Day of course, and I had to use up the rest of the 15 lb. box of purple sweet potatoes that I bought.
Thankfully, they are now all gone.
No more ordering produce under the influence late at night.
I love having healthy dips like my beet pesto or roasted red pepper hummus in the fridge, for a quick bite or to swipe on a sandwich.
I don't like commercially made hummus, never tastes good to me.
Here is a FANTASTIC recipe for sweet potato hummus, sounds odd, I know, but it is so good.
Of course you may use regular sweet potatoes for this recipe, I adapted the recipe a bit for my purple sweets (which are richer and denser than regular yams).
Feel free to double this recipe if you are serving a crowd, by using the entire can of chickpeas (garbanzo beans) and 2 sweet potatoes......
Taste as you go, you might like more hot sauce, or more lemon.
It's a great way to use up leftover baked sweet potatoes.
Sweet Potato Hummus (adapted from Spoon Fork Bacon)
1 large sweet potato, cooked
1/2 (half of a 14.5 oz can) can garbanzo beans, drained
3 tablespoons tahini
3 tablespoons extra virgin olive oil (or more if hummus is too thick)
1 garlic clove
1/2 lemon, juiced
zest of a lemon
1/2 tsp cumin
1 teaspoon smoked paprika
1/4 teaspoon cinnamon
1 tsp sriracha sauce
kosher salt and pepper to taste
extra virgin olive oil for serving
I used about 2 cups of leftover cooked sweet potato, it really doesn't matter, use whatever amount you have. You can't make a mistake here.
Make sure you remove the skins!
Add all ingredients to a food processor and whiz until smooth.
Taste for seasoning.
Keep in the fridge until ready to serve, then pour some good olive oil on top and maybe some herbs or dukkah and dip away!
I toast up pita triangles that I have seasoned w/ sea salt & smoked paprika or some Old Bay seasoning.