Game Day Gourmet: Sweet Potato Hummus
Sweet potatoes just got a whole lot more exciting.
Sweet potatoes are the all-star, all-use ingredient during this impending blistery season. We all know they can be bedazzled with cinnamon and a hunk of butter or mashed into casserole topped with marshmallows. Now they're in your hummus. Sweet potatoes—as you already know—offer an earthy sweetness on their own. Instead of simply playing them up with sugar, here, they're accentuated with the tell-tale ingredients of hummus—tahini, chickpeas and garlic. But to raise the stakes, there’s a smidgen of smoked paprika, a dash of toasted walnuts and a sprinkling of red pepper flakes for that extra bit of heat. Toast and cut pita bread into points, and you’re set for a few hours on the couch and, of course, your precious Sunday football games.
Yield: about 3 cups
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
1 large sweet potato, cooked and peeled
⅓ cup tahini paste
⅓ cup olive oil
4 cloves garlic, chopped
A generous dash of salt
2 tsp smoked paprika
1 tsp crushed red pepper flakes
1 can of chickpeas, drained and rinsed
A small handful of toasted walnuts
Pita bread, toasted and cut into triangles
Place all ingredients into a food processor, except for the walnuts and toasted pita bread. Blend ingredients in processor until smooth and fluffy. You may have to stop and stir hummus with a spatula a few times to even it out. Place sweet potato hummus in a deep-dish bowl of your choosing, and drizzle olive oil as well as a light sprinkle of paprika and pepper flakes over top if you prefer. Top with toasted walnuts. Serve hummus warm or cold with the toasted pita bread.
Recipe inspired by Dishing Up The Dirt.