May 11, 2010
Sweet potatoes make everything better. And orange.
I snagged this recipe out of a magazine before bothering to read the ingredient list. The title said it all.
It’s slightly sweet in a what-is-that-in-a-good-way sorta way. Think roasted red pepper hummus. But better. And crazy good for you. This totally opens a zillion doors. Next up, peas! And beets! And turnips, oh my! You know you’re a vegetable addict when…
Sweet Potato Hummus(Adapted from Body+Soul)
- 1 lb sweet potatoes (about 2 medium), peeled and cubed
- 1 19-oz can chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 2 T olive oil
- 1 garlic clove, chopped
- 2 tsp ground cumin
- kosher salt and black pepper
Set a steamer basket in a large pot. Fill with enough water to come just below basket and bring to a boil. Add potatoes, reduce to a simmer, cover and cook until tender, 10 to 12 minutes. Transfer to a food processor and puree.
To the sweet potatoes add the chickpeas, lemon juice, tahini, oil, garlic, and cumin. Puree, about 1 minute; thin with water if necessary (I added about 1/2 cup). Season with kosher salt (I added 3/4 tsp) and pepper (I added 1/4 tsp) and let cool. Refrigerate in an airtight container for up to 1 week. Serve with pita and crudites.