Sweet Potato Hummus

 

 

This is a Lebanese hummus that is desperately

seeking a home in Mexico…the result is a

delicious blend of expatriate flavors that work

well together. You’ll find the nutty sesame paste

is complemented by the almonds and the milder

sweet potato takes off with the zip of cilantro

and chipotle.

1 large sweet potato

1 can of garbanzo beans, drained

1/4 cup of sesame paste (tahini)

1/4 cup of lemon juice, freshly squeezed

3 tablespoons of olive oil

1 teaspoon of minced garlic

1 teaspoon of fresh cilantro, minced

2 teaspoons of ground chipotle pepper

1 teaspoon ground cumin

¼ cup of chopped smoked almonds

Sea salt to taste

Wrap sweet potato in plastic wrap and

microwave eight minutes. When cool, unwrap

and chop coarsely. Add with other ingredients

to a food processor and process until well

blended. Chill and serve with pita chips.

 

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