Sweet Potato Hummus
This month’s recipe comes from personal chef, Patti Anastasia! It is perfect
for lunch, fall and winter entertaining. Sweet Potatoes are rich in vitamin A,
potassium and vitamin C, and help lower insulin resistance, stabilizing
blood sugar, something that is further supported by the fiber in the garbanzo
beans. We hope you enjoy this nutrient rich and flavorful recipe as much as we do.
Ingredients:
2 medium sweet potatoes
1 15.5-ounce can canned garbanzo beans
1/4 cup lemon juice
1/4 cup tahini (sesame paste, see Notes)
2 tablespoons extra virgin olive oil, plus more for drizzling on top of hummus
1-3 teaspoons ground cumin (I love cumin, so I use a lot)
2 cloves garlic
salt and black pepper to taste
water, 2-4 tablespoons, as needed for thinning
1/2 teaspoon sumac (see Notes), or sweet paprika for garnish
Place sweet potatoes on a baking sheet lined with foil or parchment paper.
Using a fork, poke some holes in the sweet potatoes. Roast sweet potatoes
in 400F oven until tender, 45 minutes to an hour. Let cool slightly.
Break sweet potatoes in half and use a spoon to scoop out the sweet potatoes
from the skin. Discard the skin. (You can do this step the night before you want
to make the hummus, refrigerate in sweet potato in a covered container.)
Drain garbanzo beans into a colander and rinse with cold water until no more
foam appears. Let garbanzos drain well.
Place cooked sweet potato, garbanzo beans, lemon juice, tahini, 2 T olive oil,
ground cumin, garlic, salt, and pepper into food processor bowl, with processor
fitted with steel blade. Process until the mixture is fairly smooth, about 2
minutes, scraping down the ides of bowl a few times. If the mixture seems
too thick, thin with a few tablespoons of water until it is the consistency
you want. Taste for seasoning and add more cumin, salt, and pepper if desired.
Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling
of paprika or sumac if you wish. This hummus will keep in the fridge for a week.
It also freezes very well. It makes a large amount, I usually keep two cups in the
fridge and freeze two cups for later.
I like this with cucumber slices, red pepper slices, celery sticks, carrot sticks,
Lundberg Rice Chips, Mary's Gone Crackers Rice Crackers.
Notes:
If you are allergic to sesame or cannot find tahini, you can leave out the tahini.
The hummus is still delicious without the tahini. If you aren't allergic to sesame,
the tahini is worth finding. Trader Joe's sells small tubs of tahini and most
grocery stores carry it in the international foods section. An opened jar of tahini
keeps in refrigerator for a long time, but if you like sweet potatoes, you are going
to love this recipe and that jar of tahini will get used up quickly.
Sumac is a small berry that is used extensively in Middle Eastern cooking. It is
sweet and sour, bitter, and fruity. It is used to add a bit of acidity to finish
a dish and because it is bright red, a sprinkling of sumac brightens the look of
a dish. Although it is very versatile, it is not a common spice in the US.
I get sumac from Penzeys
(http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssumac.html)
or The Spice House
(http://www.thespicehouse.com/spices/powdered-sumac).
Patti Anastasia is a personal chef based in Londonderry, NH. Her passion
for working with clients with special dietary needs is rooted in her love
for research and for experimenting with new foods and techniques. One
of Patti's goals is to put the enjoyment back into dinnertime.
Website: http://www.AnastasiasTable.com
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