The first time I made this recipe was not so good. I had friends coming to visit (and due in 10 minutes), we had just finished construction in our apartment, we had not finished painting, my husband and I had a communication misstep (ok, fight) and my 4 year old daughter was naked and rappelling herself off the couch. This is not that recipe. It was mostly mushed sweet potato with giant chunks of garlic in it. But everyone liked it and actually ate it! So I knew I had something there.
So I worked on the recipe and found the right balance of chick peas, sweet potatoes and spices. I liked it so much I kept eating it while shooting the photos! My daughter Ella pronounced it yuck but did say she liked the color. She’s right about the color. It’s a beautiful mellow orange. But don’t take her word for it about the flavor. It tastes like spring.
sweet potato hummus
- 2 medium sweet potatoes
- 1/4 c. lemon juice
- 1 tsp. kosher salt
- 2 tsp. cumin
- 1/2 tsp. cayenne
- 1/4 tsp. fresh ground pepper(about 6 turns of a pepper mill)
- 4 garlic cloves
- 6 stalks parsley, washed and the stems cut off
- 1/3 c. tahini
- 2 c. chickpeas
- 1/2 c. extra virgin olive oil
Wash, peel and slice the sweet potatoes into 1/2″ slices. Put in the top of a double boiler and steam until soft, 10-15 minutes. Allow to cool.
Combine lemon juice, salt, cumin, cayenne, ground pepper and garlic in a food processor. Puree until garlic is minced. Add tahini and parsley and puree. Add sweet potatoes and puree until smooth. Add chickpeas. With food processor running, drizzle in olive oil through the top and puree until smooth, 3-5 minutes.