Note to Self:

Sunday, November 22, 2015

Spicy Sweet Potato Hummus with Caramelized Vegetables...


Firstly, and you may already know this, but I didn't list the ingredient, chickpea, in the title of this recipe because it is actually already listed...the word hummus is the Arabic word for chickpea. Anyhow, I'll say my recipe mantra again...this recipe is so easy and delicious you'll wonder why you haven't made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.


Spicy Sweet Potato Hummus 

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)
1 can (15 oz.) chickpeas, rinsed
6 tablespoons tahini
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon sea salt
4 tablespoons lemon juice
6 tablespoons water
4 tablespoons Frank's hot sauce




Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.



Urban Simplicity.

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