Foods | Cooking
Hints & Tips
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!
Hummus Recipes and
Appetizer Recipes for more great appetizer ideas.
Sweet Potato Hummus Recipe
Yields: serves many
Prep time: 20 min
1 teaspoon cumin seeds
1 large lemon,
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
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 key ingredient in hummus, the traditional Middle Eastern chickpea spread.
Look for the lightest colored raw Tahini you can find when making any hummus recipe. When you open the can or jar of tahini, you will see that the oil has
separated and risen to the top. You must stir before using to even out the consistency. Depending on the brand of your Tahini and your
taste, you might need to add little less or more Tahini. If necessary, start with less than 1/4 cup (like 2 to 3 tablespoons) and gradually adjust accordingly.
Sesame Tahini, check out What's Cooking America's Cooking Store.
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.