Recipes from the Harvest: Sweet Potato Hummus
Written by Sarah Wickers, Sow True Seed’s Food Expert (owner of Well Seasoned Table)
Sweet potato hummus…mmmmm…now doesn’t that sound wonderful?
First things first, let’s talk about sweet potatoes. Other than being delicious, they are incredibly nutritious! This tuberous root is high in beta carotene (very high), vitamins A, C, E, K, folate, niacin, riboflavin, thiamine, manganese (very high), potassium, magnesium, phosphorous.
And here’s something that you might not know…you can eat the leaves of sweet potatoes! The leaves can be harvested lightly (a few leaves per plant) in mid-summer and are great for sauteing.
One of the key ingredients in any hummus is tahini. Tahini is made out of hulled, toasted sesame seeds. It’s rich in calcium, vitamin E, and B vitamins.
So, how do you make it?
Directions
Start by baking the sweet potato in the oven at 400° for 40-60 minutes, or until soft. Cooking time will depend on the size of your potatoes. Cool. Peel.
Combine all the ingredients in a food processor until smooth. Taste, and adjust the seasoning if necessary. Top with a drizzle of olive oil and a sprinkle of cumin. Enjoy with raw veggies or baked pita chips.
Makes approximately 2 cups.
Ingredients
1-2 sweet potatoes, baked & peeled
1 cup can garbanzo beans, drained
¼ cup tahini
2 tablespoons extra virgin olive oil
1 garlic clove – I used a roasted garlic clove
½ lemon, juiced
1 tablespoon cumin
1 teaspoon smoked paprika
¼ teaspoon cinnamon
dash nutmeg
salt & pepper
Some variations for you:
- Add some cooked red lentils instead of garbanzo beans
- A tablespoon of maple syrup
- Some chili pepper for spice!
And here’s a bonus for you…
If you REALLY want to kick this recipe up another notch, make your own tahini! Here’s how you do it…
1 cup sesame seeds
3 tablespoons olive oil
In an iron skillet roast the sesame seeds on medium heat. Make sure to constantly stir the sesame seeds or they will burn. Cool completely after roasting. Put in food processor with olive oil and pulse until the mixture turns into a paste.
Your homemade tahini will keep in the refrigerator for a few months. Enjoy!!!