recipe: spiced sweet potato hummus

I graze. Once the refrigerator opens and I glance within, anything is fair game. Eggs, almonds, tomatoes, strawberries, goat cheese (I’ve been known to simply lick it off the spoon), anything. This is why it’s essential to have fairly decent things on hand to satisfy my sudden urges.

This particular hummus features a sweetness and a spice a little uncommon to traditional preparations and less of that bold lemon flavor. It’s an excellent way to switch things up a little bit and is particularly awesome when paired with a fresh, clean tasting component, such as snow peas or carrots.

1 lb. sweet potatoes, cut into small pieces
1 can chickpeas
2 cloves garlic, diced
1/3 c. tahini
1/4 c. lemon juice
4 tbsp. olive oil
1 tbsp. sriracha
1/4 tsp. red pepper flakes
1 tsp. cumin
1 tsp. honey (replace with agave nectar to veganize)
Salt and pepper to taste

Heat oven to 350. Put the sweet potato slices in a baking or casserole
 dish and bake for 20 minutes. Potato should be soft and starchy when 
removed from heat. Allow to cool for 5-10 minutes, then place the 
baked sweet potato in a food processor and puree. Remove from food 
processor and set aside.

Now add the chickpeas, garlic, red pepper, tahini, lemon juice, and 
olive oil to food processor. Blend until smooth. Now add the pureed 
sweet potatoes to the mixture, adding tahini until the desired 
consistency is achieved. Add remaining spices and honey. Garnish with 
a topping of honey and pepper flakes, or a bit of tahini and garlic.




This entry was published on July 27, 2011 at 9:29 am. It’s filed under recipes, sides, spreads & dips and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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