Sweet Potato Hummus

What better dip for grilled pita bread, vegetable crudités, or even a wrap filling than silky smooth hummus? Using the sweet potatoes from this week’s market bag, we’ll show you how they add a rich new layer of flavor to your hummus.

Serves 4 people | prep time 10 minutes |cooking time 40 minutes  

Ingredients:

-        2 medium sweet potatoes, washed & scrubbed (about 1 lb)

-        1 can (15 oz) high quality chickpeas, drained (reserve liquid) 

-        2 tbsp tahini

-        2 tbsp olive oil

-        2 tbsp fresh lemon juice

-        1 garlic clove, minced

-        1 tsp ground cumin

-        Salt, to taste

-        1 tsp Aleppo pepper, for garnish

-        1 tsp za'atar, for garnish

-        Extra olive oil, for garnish

Instructions:

1.      Cook the Sweet Potatoes: 

-        Preheat the oven to 400°F.

-        Place the scrubbed sweet potatoes on a baking sheet and roast with the skin on for about 40 minutes, or until they are fork-tender. 

-        Allow them to cool slightly.

2.      Blend the Hummus: 

-        Once the sweet potatoes are cool enough to handle, cut them open and scoop the flesh into a food processor (discard he skin).

-        Add the drained chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and a pinch of salt.

-        Blend until smooth and creamy, adding a little of the drained liquid or more olive oil if necessary to achieve your desired consistency. 

-        Taste and adjust seasoning if needed.

3.      Garnish and Serve: 

-        Transfer the hummus to a serving bowl. 

-        Drizzle with a bit of extra olive oil and sprinkle with Aleppo pepper and za'atar. 

Bon appetite.  

Forough & Le Bon Nosh Team