Tag Archives: Hummus

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}


Filed under @home {recipes to love}

Detroit’s Best: Gemmayze is Gemmayzing

Royal Oak's New Gemmayze: Lebanese Kitchen and Lounge

There is no shortage of Lebanese restaurants in metro Detroit, a region that is the most concentrated area of Arab-Americans in the U.S.  This is quite convenient for someone whose heritage is half Lebanese and loves to come back to Detroit for a traditional meal of grape leaves, kibbe, hummus, tabbouleh and other dishes that evoke childhood memories and are difficult to find as perfectly-prepared as I can enjoy at home. When I do go back to Detroit, there is a shortlist of Lebanese restaurants that my family tends to visit, so it’s rare to get us to break habit, try something new and be delighted by it. But on a recent trip back home, we went to visit a new restaurant in Royal Oak called Gemmayze {pronounced je-maisy and named after the hip SoHo-like district in Beirut,} a kitchen and lounge that is focused on introducing the best of modern Beirut to a community that is already familiar with traditional Middle-Eastern cuisine. The result is outstanding.

The modern atmosphere is a welcomed upgrade to the typically over-decorated, mural-walled Lebanese restaurants we usually visit. With two levels of seating, outdoor dining, a full bar, and an open kitchen with a brick oven for continually produced fresh puffed pita, Gemmayze has created an exciting atmosphere that gives its diners an accessible peek into the secrets of Lebanese cuisine.

But while atmosphere can only get you so far, especially in an area that knows a thing or two about what hummus should really taste like, it’s the menu that really sings an artistic tune.

Gemmayze Hummus

My first point of critique is always with hummus. I’ve eaten my fair share of blended chick peas in my life and there is certainly a wide range of outputs depending on who made it and their chosen ratio of beans:tahini:lemon:garlic. While many fail the hummus taste test, Gemmazye did not disappoint, sending out a smooth and creamy version that is made so by slow cooking the chick peas to tenderize the bean and enable the perfect consistency for flawless blending. There was just the right amount of lemon and garlic to make their hummus a dish that didn’t last long when scooped up with the hot-from-the-oven homemade pita. A successful introduction to the rest of our meal.

Gemmayze Fattoush

We decided to forego ordering any entrees and instead ordered up a varied selection of appetizers. The Fattoush was fantastic — a salad that is typically served with lettuce as the main component, Gemmayze’s version eliminated the leafy green in favor of the other typical toppings: sweet crispy cucumbers, bright red peppers, juicy tomatoes, onions and the all-important crisped pita, all tossed in a lemon-sumac dressing that adds a lovely citrusy-spiced flavor to the otherwise straightforward veg. Amazing.

Gemmayze's Sumac-Encrusted Seared Tuna

The Sumac-Encrusted Seared Tuna was an innovative take on a typical American pepper-encrusted version. It was fresh, light and a welcomed addition what we would ordinarily order when we sit down for a Lebanese meal. A menu must.

Gemmayze's Grilled Baby Lamb Chops

And while we’re on the topic of exciting additions to what we typically think of when ordering Lebanese food, let’s add the insanely succulent Baby Lamb Chops to the list. While lamb is central to the Lebanese diet, it usually takes the form of ground lamb kibbe or kafta. I have never eaten a lamb chop as juicy and flavorful as what Gemmazye served up on their menu. They are available in a small appetizer version — good for a few quick bites, or as a main entree if you’re craving more. These chops are perfect for less adventurous eaters who doesn’t want to try the typical raw lamb dish, kibbe nayee, which also exceeded expectations {a very important thing when you’re venturing into the raw meat world.}

Kibbe Nayee

One of the best surprises on the menu and a menu must: Ara-yes Halabi. Sadly devoured before a photo could be taken, this app consists of kafta stuffed in bread and toasted. Sounds simple, but the spiced kafta in the crispy bread was a new Lebanese dish for our family and we all agreed, it was the best thing on the table.

The Skim: It’s nice to see an innovative food scene on the rise in Detroit. It’s especially nice to see that even though I’m used to mama’s traditional Lebanese food, a place like Gemmayze can take the best of tradition, add a few exciting modern twists and package it all up in an atmosphere that appeals to both the past and next generation of Detroiters. In my opinion, they’ve set the bar very high for Middle-Eastern cuisine.

Map: 310 S. Main St., Royal Oak
Reservations: Taken!
Phone: 248.399.4900

In Detroit? Motown Musts:
Best Breakfast: The Chocolate Gallery Cafe
Best Dessert: The Chocolate Gallery Cafe
Detroit’s Slows Bar-B-Q is Quickly Becoming a Motor City Beacon
Home for the Holidays, Having Italian to Write Home About @Bucci
Going Back to the Old Country @ New Yasmeen Bakery

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Filed under Detroit Best, Eat Here!