Hummus a la Sweet Potato

Ingredients:

  • 1 large sweet potato (about 9 ounces)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 5 tablespoons olive oil, plus additional
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, peeled
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • Pinch of nutmeg

Directions:

  1. Position the baking rack in the middle and heat the oven to 425[dg]F. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.
  2. Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water, and process until the desired consistency is reached.

Yield: 6 servings

Source: Well’s Vegetarian Thanksgiving 2012 (http://www.nytimes.com/interactive/2012/11/12/health/20121111_vegetarian-thanksgiving.html/#Hummus_a_la_Sweet_Potato)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s