momentarily distracted by a new city, but i’m back at this, i swear.portland things, as a new-comer: marion berries are delicious (& i have a tree in my backyard with heaps of them!). pok pok IS as good as they say. although really, every restaurant here is. of the overwhelming number of breweries here, base camp is my favorite so far. they put a roasted marshmallow in my beer. i’m into that. finally, the band joseph is awesome. you should check them out.
anywho, this sweet potato hummus is not a portland thing. i made it back in boston, for a farewell-to-me, ladies wine night sort of deal. it was bomb, and i’ve been meaning to share the recipe for quite some time now!comprised mostly of roasted sweet potatoes, blended into a smooth silky consistency, this hummus feels pretty rich and decadent. but with the zest of the lemon and addition of greek yogurt, it maintains a lightness that makes it easy to devour.it’s spiced with notes of thyme, cumin, cinnamon and cayenne, giving it a mediterranean flair.and it’s excellent served alongside homemade whole wheat seed crackers, cheese, cured meats, pita and vegetables. (ok really anything i suppose.)
i suggest serving it warm, although it’s delicious cold too. i hope you enjoy, and let me know if you have any questions about the recipe–it’s pretty adaptable!
happy to be back blogging agin, and hopefully you hear from me again, soon.
xo, caroA RECIPE FOR SWEET POTATO HUMMUS
- 1 sweet potato, 1 yam
- 2-3 tbsp olive oil
- 3 cloves garlic
- 1 (5.3 oz) container of plain, non-fat Greek yogurt *optional
- 1/2 cup cooked chickpeas
- 2 tbsp tahini paste
- juice of 1/2 lemon
- 1/2 tsp thyme
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- squeeze of honey
- salt, to taste
- preheat oven to 400
- chop sweet potato and yam into large cubes. spread out on a large baking sheet covered with aluminum foil, along with 3 cloves garlic. bake ~40 min, until potatoes are soft and cooked through. remove from oven and let cool for a few minutes.
- transfer potato & garlic to a food processor. blend with 2-3 tbsp olive oil, until creamy.
- add yogurt, tahini, chickpeas, lemon, honey, thyme, cumin, cayenne & cinnamon. process 3-4 minutes, until silky smooth (add more olive oil if necessary).
- season to taste with salt and pepper.
- sprinkle with sesame seeds, a pinch of thyme and a pinch of cayenne, for color. serve warm (or cold!) with bread and/or crackers.