Sweet Potato Hummus

Here is a recipe just in time for Thanksgiving! This is a delicious dish with layers of flavor from sweet, to citrusy to creamy to earthy - all at the same time. It is called a hummus because of its aromatics from the toasted cumin. It’s a dip... calling it a hummus makes it a bit more exotic.

As far as preparation, it’s easy! Because you are looking for cooked sweet potato flesh, just microwave the potatoes until soft. Add all ingredients in food processor and blend.

The recipe can be made up to two days in advance. I would suggest that you hold off on the zest until time of serving to avoid overpowering the dish with citrus.

Ingredients:

• 1 lb sweet potatoes
• 1 large lemon, juiced
• 1 tbsp tahini
• 1 tbsp olive oil
• 3 tsp brown sugar or Splenda brown sugar
• 1 tsp cumin seeds
• 1 tsp crumbled feta cheese
• 1 tsp toasted pistachios or pine nuts
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 1/8 tsp fresh ground black pepper
• zest of one orange

Process:

1. Toast pine nuts or pistachio nuts - set aside to cool
   
   
2. Toast the cumin seeds on low heat
   
   
3. After toasted, crush cumin seeds**
   
   
4. Bake or microwave sweet potatoes until fully cooked
   
   
5. Allow the potatoes to cool- retain the sweet potato flesh - remove the skins and discard
   
   
6. 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
   
   
7. Blend until smooth and creamy
   
   
8. Adjust to taste if needed adding more salt or sugar depending on the sweetness of the potatoes
   
   
9. Sprinkle with feta and toasted pistachios or pine nuts

** Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board