- 1 large sweet potato, baked
- 3 small whole garlic cloves, peeled
- 1 can Great Northern White Beans, drained and rinsed
- 1/4 cup tahini, organic, unsalted
- 1 and 1/2 large lemons, juiced
- 1 tsp pure maple syrup
- ½ tsp cumin
- Salt to taste
The Office Christmas party is at the house this year. I was asked to make some hummus for the event. Since I was going to dirty up the juicer and the food processor I decided to try something different. I made more hummus. There was a leftover baked sweet potato in the fridge. A quick Google search turned up this recipe which I’ll credit as my inspiration.
- Bake the sweet potato for around 75 minutes or until soft to the touch. I actually had my potato in the oven for 2 hours at 425F because I forgot about it. Allow to cool and set aside.
- Process the garlic first.
- Toss everything else in the pool and process until smooth and creamy.
- Did you take the skin off the potato?
- Find some pita bread or crackers STAT.
The first thing is to avoid any arguments about whether or not you can call this dip hummus. It has no chickpeas so technically it’s not hummus. Google “is hummus without chickpeas really hummus” and take a side. The second thing you have to get used to is the color.
Pink. The dip comes out pink.
Put this hummus out at a party and tell everyone it’s a salmon dip.
Have your smartphone cameras ready for your guests’ reactions.