Sunday, August 22, 2010
Sweet Potato Hummus
Basic hummus is a Mediterranean/Middle Eastern dip made from chickpeas, tahini, olive oil, lemon juice and garlic. After that you can go crazy with it. Everyone you talk to has a different ratio of ingredients and everyone likes to add something different. Parsley, paprika, roasted garlic or cumin for those who like to play it safe. If you are adventurous you can add anything from artichokes, olives or red peppers to fresh fruit, sriracha sauce or wasabi. There are people out there who substitute black beans, white beans, lima beans or even lentils for the chickpeas, but since hummus litereally translates to chickpeas I wouldn't consider those dishes hummus. Although white bean hummus does sound better then white bean dip.
Hummus is relatively good for you (for those of you who might care). Chickpeas are full of protein and fiber, the tahini and olive oil add "good" fats and if you eat it as a dip with raw veggies it can be a filling lunch with nothing else added. I kept this recipe pretty basic and just added one sweet potato which I had peeled, cubed and steamed.
¼ c tahini
¼ c fresh lemon juice
1 garlic clove chopped
2 Tb olive oil
2 tsp cumin
salt & pepper
1 can chickpeas
1 lb sweet potatoes, steamed
Put the tahini and lemon juice into a blender and blend until it's frothy, white, and creamy. Add the garlic, olive oil, cumin, salt and pepper and blend it into the cream.
Drain and rinse off the chickpeas in a strainer. Gradually add the chickpeas and sweet potato making sure each addition is well blended, until the cream has thickened, but isn't too thick. Add salt to taste.
Scoop the hummus onto a plate, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if you like.