It has been a crazy several weeks, to say the least. But crazy in the absolute best sense of the word. Which is the reason my posts have been slackin’. Sowey. I have moved and am officially a Los Angeleno, I started my graduate school program, and found the perfect cute little apartment in the city to live with one of my dearest friends from college. Life is pretty sweet right about meow.
But enough about me. Let’s talk about this hummus. Hubba, hubba, right?
I used to make multiple batches of hummus, every single day for a straight year, when I worked as a chef for a wine bar. Although I really enjoyed it, I definitely grew weary of the repetitive process. Thus, despite the relative simplicity of the recipe, I have shied away from making it out of sheer boredom. BUT, it has been over a year since my days of churning out chickpea paste like a robot and I have must admit, I have missed it. This recipe is a fresh take on that good ole classic hummus recipe that I hold so near and dear to my heart. Or stomach. Probably both.
It’s got a little sweetness from the, you guessed it, sweet potatoes. And it’s got a really zesty kick thanks to the cayenne pepper and red pepper flakes. Don’t like spicy? Tone it down by adding less pepper. Simple as that! You don’t have to put on any fancy pants to get down on some hummus. The hippies have killed any hope for that. Just kidding, hippies, you know I love you and am actually one of you.
You start by roasting up those sweet potaters’ nice and toasty…
And once I realized how amazing roasted sweet potatoes are just on their own, I could not stop eating said sweet potatoes. I foresee a sweet potato fries recipe on the horizon….
This is the type of tahini I use, which is a standard in most hummus recipes. Not quite sure what’s up with the weird moustached sultan logo, but uh…whatever. It’s basically just sesame seeds ground into a paste, and the consistency is similar to nut butters. It’s a delicious world we live in, kids. Enjoy this hummus with some whole wheat pita bread, broccoli, carrots, or sliced up bell peppers. Feel free to share, but only if you have to 😉
Flamin’ Sweet Potato Hummus
- 2 medium sized sweet potatoes
- 1 can chickpeas/garbanzo beans
- juice from 1 lemon, zest from 1/2 of the same lemon
- 3 1/2 T tahini
- 3 T olive oil
- 1/4 tsp sea salt
- 5 cloves garlic
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- a few shakes of crushed red pepper flakes
- sesame seeds (optional, sprinkled on top of hummus)
- For serving: pita bread/veggies for dippin’ and dunkin’
- Begin by roasting the sweet potatoes. There are many ways to cook these guys up, actually. The method I used was to wrap each one in tin foil and bake in the oven at 400 degrees for 45 minutes to an hour, until they’re squeezable in texture. I just put mine on a cookie sheet but feel free to use any small baking dish, too. I always poke some holes in the foiled potatoes before I stick them in the oven! Maybe this is one of those kitchen myths, but I am not down for explosions of any kind so I just abide…When done, unwrap and easily peel the skins off. Then dice. Another method is to peel the raw sweet potatoes first, then dice and steam for about 20-25 minutes. Whatever butters your biscuit.
- When ‘taters are cooked, place them in the food processor with all other ingredients and give them a whirl. Make sure to blend until mixture is no longer chunky and becomes a smooth paste.
- Check the seasoning level, if it tastes a little bland, add in more salt. If it needs more spice, add in a few shakes of red pepper flakes or cayenne pepper.
- When suitable, shake some sesame seeds or red pepper flakes on top and serve with warm pita or crudite veggies.