For days now, I’ve been hinting at the arrival of this:

Sweet Potato Hummus.

My favorite new hummus. And that’s saying a lot because I love hummus, and there are plenty of tried and true variations to which I’ve already given my heart. Still, we all know that sweet ‘taters are among my favorite foods, so it actually surprises me that it’s taken me this long to mix them up with chickpeas and tahini. What was(n’t) I thinking?

This hummus has it all. It’s tasty, satisfying, and it’ll work equally well whether you’re craving salty or sweet foods. A few mornings ago, I slathered it on some of my raw cinnamon raisin bread for breakfast; I’ve also layered it into Ezekiel tortillas for lunch, scooped it on top of a nutrient dense salad or two, and stuffed it into some raw collard wraps, as you saw earlier this week:

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How are your wrap making skills, by the way? Tell me they’re stellar by now. You’ve had ample time to practice.

Anyway, this stuff is good. It’s very good. It’s so good that, even though the recipe yields more than regular hummus, I finished my batch within the usual time (no more than three days). If you’re sensitive to beans, but my bean-free zucchini hummus just isn’t cutting it, you might find that lessening the bean density per serving of hummus might actually do your digestive system some good. You’ll still be getting the wonderful nutrient benefits of chickpeas, including folate, fiber, protein, and iron, but you won’t be overdoing it, because the sweet potatoes will add a lot of the recipe’s volume.

They also add sweetness and a thick, hearty texture. What’s not to like?

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Sweet Potato Hummus (makes about 3 cups)

2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks (I like baking my potatoes, but if you’re in a big rush, you can steam them or nuke them)
1 can chickpeas, drained, but with the liquid reserved
1 1/2 tsp sesame oil
5 tbsp tahini
1 tsp curry powder
1/2 tsp salt
Black pepper to taste

1) Place sweet potatoes in the processor.

2) Optional step: warm up your beans. This really isn’t necessary for great hummus, but guess what? It’s a really, really good trick of the trade. Either microwave your chickpeas for 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little saucepot and get them warm. Drain them after, but reserve the liquid. That’s it — not a lot of effort for a step that will really improve your hummus.

3) Place chickpeas (warm or not) into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor. Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture.

If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen — all in all, I needed about 3/4 c. liquid for my batch) start drizzling in regular old water. Stop now and then to scrape the bowl. When the consistency is even, smooth, and thick but not pasty, you’re done.

4) Sprinkle hummus with paprika, and serve.

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Hummus lovers, this one has your names on it. And I think most everyone who reads my blog is a hummus lover. If, by the way, you don’t want to use canned bean, that’s fine. That’s admirable, even. Now that I have a pressure cooker, I should be cooking beans, too. After you cook them, reserve the cooking liquid and use that in lieu of canning liquid.

And now, after a wonderful weekend with M and a whole heck of a lot of vegan pizza from Cafe Viva (it was national vegan pizza day yesterday—did you know?), I’m settling down to study. I want to thank all of you who wrote to me about the free health screening initiative here in NYC – potential volunteers, I’ll be contacting you shortly via email to put you in touch with our leader.

Here’s to a less snowy week!


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