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recipe goodness :: not your mother’s spiced sweet potato hummus

spiced sweet potato hummus

spiced sweet potato hummus

Ok, I’ve been making hummus for years. My mother has been making hummus even longer. And her mother taught her, further extending our family hummus history. When a dish is so central to your family traditions, sometimes you have tunnel vision. Must. Be. Made. This. Way. Only. And then one day you stumble upon a recipe that hits you like a ton of bricks and you think to yourself, why in the world have I never strayed out of this damn tunnel. Welcome to the family spiced sweet potato hummus.

Spiced Sweet Potato Hummus

the goods

I was reading one of my favorite lusty food blogs, Spoon Fork Bacon, and came across this recipe. I knew before trying it that it was going to be brilliant. While the makings are rooted in the same ingredients we’ve been employing for years {chick peas, lemon, garlic, tahini, salt}, this hummus is elevated by the sweet additive potato, providing color and amazing flavor, as well as several of my favorite spices that give this dish a counterbalancing earthiness to complete perfection.

spiced sweet potato hummus

Pre and Post Blend

Spiced Sweet Potato Hummus

Recipe adapted from Spoon Fork Bacon

1 sweet potato, peeled, chopped and boiled until fork tender
1 (14.5 ounce) can garbanzo beans, drained, liquid reserved
1/4-1/2 cup drained chick pea liquid
3 tablespoons tahini
1 garlic clove
1 lemon, juiced and zested {meyer lemon if in season}
1/2 tablespoon cumin
1 teaspoon paprika {smoked or sweet}
¼ teaspoon cinnamon
1/8 teaspoon cayenne pepper
dash nutmeg
salt and pepper to taste
drizzle of olive oil
sprinkle of za’atar

  1. Peel, dice and boil sweet potato until fork tender.
  2. Heat chick peas in the microwave for 2 minutes. Heating will help provide a smoother texture.
  3. Place ingredients for hummus into a food processor and blend until smooth. Start with a smaller amount of the reserved chick pea liquid and add more to adjust to desired thickness. Taste and adjust seasonings to taste.
  4. Top with a small drizzle of olive oil and a sprinkle of za’atar.
  5. Serve with pita bread, pita chips, veggies, on a sandwich or whatever your creative heart desires.

Rooted in Tradition:
Secret DiLaura Family Frittata with Sweet Italian Sausage
Grandma’s Italian Wedding Chicken Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Violet’s Lemon Cheesecake with BBQ’d Summer Berries {bottom of post}


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