2 medium sweet potatoes
1 (15.5-ounce) can canned garbanzo beans, (chickpeas), warmed - see note
1/4 cup lemon juice
1/4 cup tahini, (sesame seed paste)
2 tablespoons extra virgin olive oil, plus more for drizzling on top of hummus
1 teaspoon ground cumin, 1 to 3 teaspoons - to your taste
2 garlic cloves
Salt and black pepper, to taste
Water, 2-4 tablespoons, as needed for thinning
1/2 teaspoon sumac or za'atar, or sweet paprika, for garnish
Place sweet potatoes on a baking sheet lined with foil or parchment paper. Using a fork, poke some holes in the sweet potatoes. Roast sweet potatoes in 400F oven until tender, 45 minutes to an hour. Let cool slightly.
Break sweet potatoes in half and use a spoon to scoop out the sweet potatoes from the skin. Discard the skin. (You can do this step the night before you want to make the hummus, refrigerate the sweet potato in a covered container.)
Drain garbanzo beans into a colander and rinse with cold water until no more foam appears. Let garbanzos drain well.
Place cooked sweet potato, garbanzo beans, lemon juice, tahini, 2 tablespoons olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Taste for seasoning and add more cumin, salt, and pepper if desired.
Serve at room temperature or chilled, with a drizzle of olive oil and a sprinkling of paprika or sumac if you wish. (Chef Lisa's note: I use za'atar because I don't have sumac. Za'atar is sumac, thyme, and sesame seeds). This hummus will keep in the fridge for a week.
Chef Lisa's note: Warming the rinsed and drained beans in the microwave for 1 minute and then let cool slightly before adding to the food processor will make for a smooth dip. It's a science thing.
Chef Patti's notes: It also freezes very well. It makes a large amount, I usually keep two cups in the fridge and freeze two cups for later.
I like this with cucumber slices, red pepper slices, celery sticks, carrot sticks, Lundberg Rice Chips, Mary's Gone Crackers Rice Crackers.
If you are allergic to sesame or cannot find tahini, you can leave out the tahini. The hummus is still delicious without the tahini. If y
Chef Patti Anastasia
Nutritional data not available