Another Sweet Potato Hummus Recipe

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.

Sweet Potato Hummus   (from Mitchell Davis)   

Ingredients:

2 large sweet potatoes

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

Directions:

Barely cover potatoes and leaks with broth; bring to boil
and simmer until potatoes are fork tender.


Pour off some broth. Remove fresh thyme sprigs.

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.

Before serving: Squeeze juice of 1 lime or lemon over the
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.

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