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This creative Sweet Potato
Hummus recipe is by Chef Debra Paquette of Restaurant Zola in Nashville,
Tennessee. A great variation of
hummus that will delight your guests!
More delicious
Hummus
Recipes
and
Appetizer Recipes
for more great appetizer ideas.
Sweet Potato Hummus Recipe
Recipe Type:
Appetizer,
Hummus,
Sweet Potatoes
Yields:
serves many
Prep time: 20 min
Ingredients:
1 pound
sweet potatoes
1 teaspoon cumin seeds
1 large lemon,
juiced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon
olive oil
3 teaspoons brown sugar
Zest of one orange
1 tablespoon tahini*
Pita slices, toasted, or bagel chips
1 teaspoon crumbled feta cheese
1 teaspoon toasted pistachios
*
Tahini is a thick paste made of ground sesame seeds that can be
purchased already prepared from many supermarkets and specialty
stores.
Preparation:
Bake or microwave sweet potatoes
until fully cooked. Allow the potatoes to cool, then remove the
skins and discard them, retaining the flesh.
Toast the cumin seeds on low heat,
then crush by hand. (Seeds can be crushed by using a mortar and
pestle or by smashing between a saucepan and cutting board.)
Add seeds and sweet potato to the
food processor together with the lemon juice, salt, cayenne pepper,
black pepper, olive oil, brown sugar, orange zest and tahini. Blend
until smooth and creamy (you may want to add more salt or sugar
depending on the sweetness of the potatoes).
Serve hummus with toasted pita or
bagel chips. Sprinkle with feta and toasted pistachios.
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