Sweet Potato Hummus
Growing up in an Arabic family meant that hummus was a staple in our home. Whenever we had to bring something for school events, my mother would make hummus. Something wasn’t going well? Eat hummus. Something to celebrate? Lets make hummus.
So yes, I do like my hummus. And for a long time, I stuck to my mother’s traditional hummus recipe.
Then one of my clients (who now has this great blog) casually mentioned she had thrown in a few sun-dried tomatoes to my hummus recipe. Sun-dried tomatoes and hummus? I was intrigued but did I dare mess with such an institution?
Next time I made hummus, I tentatively added a few sun-dried tomatoes. It blew me away. Sun-dried tomatoes are umami and will basically jazz up any dish you add them to.
Excited by the idea of re-creating hummus, I started experimenting. I added in zucchini in summer. Pumpkin in autumn. Some raw beetroot in winter. And now, I thought I would try the ultimate hummus reframe: No chickpeas. Hummus actually means chickpeas in Arabic so you can imagine how daring this move is.
Here is the result: A much lighter hummus where sweet potatoes provide the texture and sun-dried tomatoes the extra dose of yumminess. The other ingredients are the ones traditionally used in hummus.
This version of hummus can be used in the same way as traditional hummus and it can also be used as a sauce: For example, paired with a whole grain and vegetables. Make a bigger batch and keep it in the fridge to eat over several days.
Ingredients
2 medium baked sweet potatoes
About 12 sun-dried tomatoes (buy them without oil)
2 tablespoon tahini (sesame paste)
Juice of 1 lemon
2 cloves garlic
2 tablespoons extra virgin olive oil
1/4 cup water (add more or less depending on how liquid you want it)
1 teaspoon ground cumin
a dash of Cayenne pepper (optional)
Unrefined salt + pepper to taste
Method
Wash the sweet potatoes, then roast them in the oven at 200 degrees Celsius for about 30-45 minutes or until you can poke them with a fork. Take them out and leave to cool. You can make these up to 2 days in advance and simply wrap them in the baking sheet and put in the fridge.
Peel the sweet potatoes and place them in a blender or food processor with the other ingredients. Blend until smooth. Taste and adjust texture and taste to your liking.
0
0
0
0
0
8 Comments
…. Absolutely, divinely delicious! Even my very demanding-gourmet husband and children devoured the batch. Thank you for this! Looking forward to explore further recipes!
will definitely try this thanks… your videos on You Tube are fantastic too!
hope all is well…
Thanks for your comment Suzy, I hope you enjoy it and that you are well too!
If I see clear, it seems epicenter is in Mediteranium see. And, since the the estimation of age is so inaccurate, it could be true.What the study guess is that time was during the last glacial. And during that period I think land was shaped rather different than today and I quess see level was in some periods quite below today.Is there a reason why it cant be in whttais–oday see?
salam.ba tashakor az newisande matn be nazare man ina talkh nistan chun adam ba dunestan e ina behtar mitune be hadafhash berese wa be jaye inke maghlube hadaf beshe bar hadaf ghaleb mimn..samhunebye
“The power of images to create [their] own reality has left us the most illusioned nation on earth. It has created an illusion about who we are, about where we are going, about what is happening around us, and has disconnected us so deeply from reality that we can no longer make rational decisions that affect our future.”~ Chris HedgesPulitzer Prize-winning journalist,author of “Empire of Illusion”
Thank you very much for the feedback. Yes: the title font is helvetica neue condensed. I will pass the feedback to the team regarding Windows + Helvetica Neue. We have a windows machine so we should be able to test it. We also have a subscription to fonts.com so we have access to a lot of fonts. Will try to get this fixed by the time the final 9.2 update goes out at the end of the month. *THANKS*
Question: Do you invoke your cfc and the parseURL function on the receiving page? Meaning the page being pointed to, or the page that uses the cgi variables?Thanks ahead, Stuart
Tags
Popular Posts
Featured on these great sites
Powered by DigitalBuzz.me