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My review
Sweet Potato "Hummus"
1 made it |
0 reviews
| 2 photos
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Chef John
"This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus."
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Ingredients
2 h 10 m servings 69Original recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Scoop sweet potato flesh into a bowl. Let cool to room temperature.
- Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.
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Footnotes
- Chef's Notes:
- Make sure your sweet potatoes are very, very tender. Measure out 2 cups if yours are already mashed.
- Some folks like just a hint of garlic and lemon, while others like to be crushed by it. Same goes for the tahini and other seasonings.