When I posted the recent recipe for Sweet Potato Hummus, I didn’t have the recipe that our hostess, Bonnie, prepared – so I created and shared my own.
 |
| Sweet Potato Hummus prepared by Bonnie |
After reading my post, Bonnie quickly sent me the recipe
she served. The recipe, which she found in the Sun-Sentinel newspaper, is credited
to Mitchell Davis, author of the cookbook ‘Kitchen Sense’. Bonnie added a few of her own touches
to the original recipe; her notations are in red.
Ingredients:
1 cleaned, chopped leak, white portion
a few sprigs of fresh thyme (Bonnie used dried thyme and
added it later)
broth – chicken or vegetable (Bonnie used chicken broth)
1 tsp. tahini paste (more if you like it — Bonnie added
2-3 teaspoons.)
1 tsp. chopped garlic
Salt, if needed
Juice of 1 lime or lemon
Barely cover potatoes and leaks with broth; bring to boil
and simmer until potatoes are fork tender.
Using a food processor, puree until smooth, adding back
in as much broth as needed for correct consistency. (Bonnie ended up with a
little broth left over that she added to a sauce.)
Taste and add salt, if needed.
Process again.
top.
Bonnie noted: I thought it needed to be peppier, so I
added 1 tsp. cumin and about a quarter teaspoon red pepper flakes at the end
after tasting it.
