In mid-September, friends (and fellow bloggers) Bonnie and David invited Doug and me to dinner to catch up on our summer travels. Bonnie, who loves to cook everything from scratch, presented an appetizer dip in a large bowl which resembled hummus, but the color was a soft orange. I’ve made pumpkin hummus before, but this was paler in color and didn’t quite have that pumpkin-y taste. Her recipe had a smooth texture, a slightly zingy flavor, but we still couldn’t quite pinpoint the main ingredient. Peanuts? No Butternut squash? NoIt was ……………….. sweet potato!
This is the perfect time of year to utilize sweet potatoes in recipes; they're abundant and economical.
|Bonnie's Sweet Potato Hummus|
The recipe which follows isn’t Bonnie’s, but one I conjured up based on years of hummus-making. You can adapt this recipe to suit your taste, making it sweeter or spicier – or any way you like. That’s the beauty of hummus; it can be whatever you want it to be!
Sweet Potato HummusIngredients:
1 large sweet potato (about 12 oz.)1 can (15 oz.) chick peas, drained, rinsed
1/4 cup tahini1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil1 small clove garlic, halved
1 teaspoon salt
1 to 2 teaspoons Hungarian paprika1 teaspoon ground coriander
1 teaspoon ground cumin
¼ tsp. cayenne pepper, optional
Optional Garnish: 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley, 1 tablespoon extra-virgin olive oil
Directions:1. Scrub the skin of the potato under cool running water; pat dry.
2. Prick skin of sweet potato on all sides with fork. Place on a microwave-safe plate. Microwave on High 6 to 8 minutes or until tender. Allow to cool 15 minutes or until cool enough to handle. Remove skin and cut sweet potato into chunks.
3. Place cooked potato chunks and remaining ingredients (except Garnish ingredients, if using) in large food processor. Cover; process until smooth. If necessary, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours before serving so flavors can blend.
4. Place in a serving bowl, then top hummus with chopped parsley and a drizzle of olive oil, if desired. Serve with crackers and/or fresh vegetables.