Friday, September 21, 2012

Got Chickpeas? Got Sweet Potatoes?

It's recipe Friday and as you may (or may not) know, I am the world's biggest hummus fan. I eat it, make it, cook with it & once used it to glue my mirror back on. Well, no not really on the mirror thing but I LOVE HUMMUS!

I have recently been embraced the science of flavor blending. I have been trying some seriously off the charts hummus flavors like lemon (tastes like a dessert), scallion, buffalo wing, and crabby but I've got to tell you that Sweet Potato Hummus might be my gift to the masses! This stuff rocks. I never tout my own food or my cooking but this stuff is that good! You can serve this warm or cold with the cracker or pita of your choice but if you are alone and want to be decadent, put a few dollops in a bowl and just eat it with a spoon. The recipe is below and I hope you enjoy this as much as I did.

Sweet Potato Hummus

2 medium sweet potatoes
3 tablespoons olive oil
2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
pinch of cinnamon


Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
Sprinkle with cinnamon and serve.

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