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.