Sweet Potato Hummus
We go through stunning amounts of hummus in this house. I don’t know how he got into the habit, but Tim eats the stuff with nearly every meal — for breakfast, with his eggs and toast. For afternoon snacks, with pieces of baguette. Sometimes as a side with dinner.
Once it got to the point where I was buying five wee €4 packages of hummus per week, I decided the equipment expenditure was worth it and bought an immersion blender. Now I just make a huge vat of hummus at the start of the week, and the boy can plough through it as quickly as he likes.
Spicy Sweet Potato Hummus
This is one of my favorite variations of hummus, suggested to me by an expat friend. The sweet potato adds a lovely sweet note to the nutty, salty taste of the hummus without making it cloying. This recipe makes more hummus than any reasonable household would go through in a week, so feel free to halve or quarter the recipe.
Makes about 4 cups of hummus.
1 large or 2 small sweet potatoes, about 1.5 lbs
1 tbsp vegetable oil
2 cloves garlic
4 tbsp olive oil
3 cups of cooked chickpeas, cooking water reserved
3 tbsp tahini
juice of 1 to 1 1/2 lemons
zest of 1 lemon
1 tsp fresh ground black pepper
1 tbsp smoked paprika
1 tsp cayenne pepper
2 tsp salt, more to taste
Preheat oven to 400° F. Scrub the sweet potatoes under running water and dry them thoroughly. Poke them all over with a fork and rub them with the vegetable oil. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour, or until they are tender all the way to the middle when poked with a fork.
While the sweet potatoes are cooling, toss all of the other ingredients into a bowl. Once the sweet potatoes have cooled enough to handle, cut them in half and scoop the innards into the bowl.
Use an immersion blender to blend into a smooth paste. You could also do all of this in a food processor. Taste for seasoning and add anything you think it needs. Chill and serve with extra olive oil and smoked paprika on top.
Music to cook by: Video Games [Lana Del Rey // Born to Die]