In mid-September, friends (and fellow bloggers) Bonnie and David invited Doug
and me to dinner to catch up on our summer travels. Bonnie, who loves to cook
everything from scratch, presented an appetizer dip in a large bowl which
resembled hummus, but the color was a soft orange. I’ve made pumpkin hummus
before, but this was paler in color and didn’t quite have that pumpkin-y taste. Her
recipe had a smooth texture, a slightly zingy flavor, but we still couldn’t
quite pinpoint the main ingredient. Peanuts? No Butternut squash? No
It was ……………….. sweet
This is the perfect time of year to utilize sweet potatoes in recipes; they’re abundant and economical.
|Bonnie’s Sweet Potato Hummus|
The recipe which follows isn’t Bonnie’s, but one I
conjured up based on years of hummus-making. You can adapt this recipe to suit
your taste, making it sweeter or spicier – or any way you like. That’s the
beauty of hummus; it can be whatever you want it to be!
1 can (15 oz.) chick peas, drained, rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small clove garlic, halved
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ tsp. cayenne pepper, optional
Optional Garnish: 2 tablespoons
coarsely chopped fresh Italian (flat-leaf) parsley, 1 tablespoon extra-virgin
1. Scrub the skin
of the potato under cool running water; pat dry.
2. Prick skin of
sweet potato on all sides with fork. Place on a microwave-safe plate. Microwave
on High 6 to 8 minutes or until tender. Allow to cool 15 minutes or until cool
enough to handle. Remove skin and cut sweet
potato into chunks.
3. Place cooked potato
chunks and remaining ingredients (except Garnish ingredients, if using) in large food
processor. Cover; process until smooth. If necessary, add water 1 tablespoon at
a time to desired consistency. Cover and chill at least 2 hours before serving
so flavors can blend.
4. Place in a serving bowl, then top hummus with chopped
parsley and a drizzle of olive oil, if desired. Serve with crackers and/or