Sweet Potato Hummus
When the holidays hit, food is always an important part of the revelry. Be it turkey, ham or roast beast, a lot of work goes into preparing a dinner that won’t soon be forgotten. Add a banquet of side dishes and desserts to be later regretted and the meal that defines the holiday and celebrates the gathering of family and friends from near and far is just about ready.
Sounds wonderful, but dinner is still hours from now. Got anything to nosh on?
On any other day, we’d be dipping into the hummus. When it comes to holiday snacking, we’re happy to stick with the old favorite, but we can’t help but give it a seasonal spin. This recipe for an out-of-the-ordinary hummus sets the stage with the addition of a staple of the season.
The chick peas and lemon juice are still there, but with the addition of velvety sweet potato puree, caramelized onions, cumin and a bit of cayenne pepper, this becomes something unexpected. Sweet, spicy, and unmistakably seasonal, sweet potato hummus is an easy “make ahead” holiday snack that won’t spoil your appetite.
Serve sweet potato hummus with pita or crackers or cut up some carrots, celery and other veggies for dipping. Just the thing to keep impatient guests satisfied until dinner is served.
Sweet Potato Hummus
- 1 1/2 pounds sweet potatoes
- 2 tablespoons olive oil (plus more for drizzling)
- 2 medium onion, sliced
- 2 cups cooked chickpeas or 1 (15 ounce) can, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Juice of 1 lemon
Boil sweet potatoes for 25 minutes, rinse in cold water and slough off skins.
In a heavy skillet over medium heat, cook onions in 2 tablespoons of olive oil to caramelize.
Combine sweet potatoes, caramelized onions, chick peas, salt, pepper, cayenne pepper, cumin and lemon juice in food processor and blend until smooth.
Place in a bowl and drizzle with olive oil.
Serve with pita, chips, crackers or crudités.