Suggested by Katie Clark, I took a chance and made this for one of Evie Sitterding's Bridal Showers. It was a hit! The Cinnamon Pita Chips were a great complement, but guests got creative and dipped veggies in, as well. You might be able to substitute pumpkin for the sweet potato. If only serving with veggies, you would probably want to add cinnamon to taste. It might be nice to make a day ahead to let the spices and flavors permeate the hummus.
Ingredients:
3 sweet potatoes
1 (15 oz) can garbanzo beans, drained, liquid reserved
2 T extra-virgin olive oil
2 T tahini
2 T lemon juice
1/2 t lemon zest
1/4 t ground cumin
1/4 t ground coriander
1/4 t ground white pepper
sea salt to taste
Directions:
Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork and roast for about 45 minutes (until soft). Let cool. Cut sweet potatoes in half lengthwise.
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender. Pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture. Blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Ingredients:
3 sweet potatoes
1 (15 oz) can garbanzo beans, drained, liquid reserved
2 T extra-virgin olive oil
2 T tahini
2 T lemon juice
1/2 t lemon zest
1/4 t ground cumin
1/4 t ground coriander
1/4 t ground white pepper
sea salt to taste
Directions:
Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork and roast for about 45 minutes (until soft). Let cool. Cut sweet potatoes in half lengthwise.
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender. Pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture. Blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
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