Sweet Potato Hummus
In my family you would be hard-pressed to find a party food that is not chock-full of cheddar, cream cheese, or sour cream. This gorgeous sweet potato hummus is a fresh and nutritious alternative. It can be made several days ahead and refrigerated, but bring it to room temperature before serving for the fullest flavor. Serve it alongside warm pita and fresh vegetables like cucumbers and red bell peppers for scooping.
Servings: 3 cups
Ingredients
- 3 cups mashed sweet potatoes
- 1 garlic clove smashed
- 2 Tbsps tahini
- 1 Tbsp lemon juice
- 1/2 tsp kosher salt or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- 1/4 tsp cumin
- 1/4 cup extra-virgin olive oil divided
- 2 Tbsps pine nuts
- Sumac or paprika for garnish
Instructions
- Process the mashed sweet potatoes, garlic, tahini, lemon juice, and spices in a food processor until perfectly smooth. Drizzle in 2 tablespoons of the olive oil while the processor is running. Taste for seasoning and add more as necessary. If making the dip ahead, refrigerate at this point.
- Transfer to a small serving dish. Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the pine nuts and stir constantly until they are fragrant and just golden. Spoon the oil and pine nuts over the sweet potato hummus and garnish with a light sprinkle of sumac or paprika.
Notes
From Sweet Potatoes: a Savor the South® cookbook by April McGreger. Copyright © 2014 by April McGreger.