I had an extra sweet potato (baked and ready to be put to work!) left over from my Sweet Potato Galettes with Fresh Herbs, Applewood Bacon and Goat Cheese that I posted yesterday. I couldn't see letting this delicious, nutritious potato go to waste.......
...... so I decided to try something fun and came up with this Sweet Potato and Butterbean Hummus. It's very fall-ish, with warm flavors of sweet potato, cumin, garlic and coriander, brightened up with a bit of fresh lemon juice and rosemary. I started out to make just a sweet potato hummus, but the flavor was a little too intense and it seemed more like pureed sweet potatoes than hummus. A can of lonely butter beans sitting in my pantry was the magic touch. It mellowed out the sweet potatoes along with imparting a more hummus-y texture.
I served it with crudités and some fabulous Wholegrain Bread Crisps - oh, you will definitely want this recipe - check back for it tomorrow! The hummus would be a wonderful nutritious midday snack with fresh veggies or a unique, fun appetizer for your next get together. Whenever and wherever you serve this yummy dip, it will be a hit!
Sweet Potato and Butter Bean Hummus
1 large sweet potato, about 1 pound, baked, cooled and peeled
1 15 ounce can butter beans, (if you can't find butter beans you can substitute cannellini beans)
2 teaspoon cumin
2 ½ tablespoons fresh lemon juice
2 tablespoon fresh rosemary
1 teaspoon sea salt
⅛ teaspoon fresh ground black pepper
3 tablespoon olive oil
⅓ cup tahini*
2 teaspoons sriracha chili sauce**
sea salt and pepper to taste
Directions
1 large sweet potato, about 1 pound, baked, cooled and peeled
1 15 ounce can butter beans, (if you can't find butter beans you can substitute cannellini beans)
2 teaspoon cumin
2 ½ tablespoons fresh lemon juice
2 tablespoon fresh rosemary
1 teaspoon sea salt
⅛ teaspoon fresh ground black pepper
3 tablespoon olive oil
⅓ cup tahini*
2 teaspoons sriracha chili sauce**
sea salt and pepper to taste
Directions
1. Add all ingredients to food processor bowl and process for several minutes, until smooth and silky. That's it! You're done! ENJOY!
Notes:
* Tahini or sesame paste is a paste of ground sesame seeds used in cooking and is very commonly used in hummus.
* Tahini or sesame paste is a paste of ground sesame seeds used in cooking and is very commonly used in hummus.
** Sriacha is a delicious, magical condiment - if you don't have this fabulous elixir in your pantry, you need to pick some up (at almost any larger grocery store). I used to think it was just a hot sauce but was I ever wrong - I have found myself using it more and more - it adds a depth of flavor, just the right finish to many dishes, a touch of salty, garlicky, sweet heat - not too hot - pick some up and find out for yourself!
Another great recipe from the Cafe! I want to try this one on the family for Thanksgiving.
ReplyDeleteOh wow well done on creating something so delicious looking and it's super healthy too.
ReplyDeleteIt looks like good dinner party canape food.
I am absolutely making this - brilliant! love it :)
ReplyDeleteMary x
Okay, here I am again not able to find the chilli sauce--Looked at HT and FL and Wal Mart--is it with the condiments? I love all the hummus recipes you have given us. Keep up the good work,it keeps my hubby happy! Dixie
ReplyDeleteSome stores do stock Sriracha in their condiment section but I checked HT and FL on my way home from work this morning; they both carry Sriracha but you'll find it in their Asian section as it is often used in Thai foods. So sorry for the confusion!
ReplyDeleteI love hummus... I'm always willing to try a new kind of hummus. This sounds delicious!
ReplyDelete