It’s really no secret how much I adore sweet potatoes. [My dear friend Molly literally JUST sent me an e-mail in which she told me that a recent restaurant meal reminded her of me because of the sweet potato fries she indulged in.*]
*That, and the 10 different dipping sauces they had on the menu, all of which she had brought to the table, making me, The (sadly unofficial) Queen of Dipping Sauce, quite proud.
And we all know how happy hummus makes me. [In fact, one of my co-workers suggested I challenge myself to make 30 different kinds of hummus–one for every day of the month–and I told her I’d probably already done that.]
It was clearly only a matter of time before I combined the two into a sweet-yet-savory delicacy I like to call SWEET POTATO HUMMUS.
Boil ’em up until fork-tender (but don’t try to actually eat one, as it will be REALLY hot straight from the water and hurt your mouth a whole lot….don’t ask me how I know).
Drain and rinse with cold water. (Probably unnecessary, but I have this strange fear of things continuing to cook after being removed from hot water.)
Put the chunkeroos into the bucket of your food processor.
Can’t have hummus without chickpeas!
Drain, rinse, add to the bucket…
You know what is a perfect partner for sweet potatoes? Brown sugar!
And I never make a sweet potato fries or sweet po-tator tots without at least some representation of these….
Things are getting exciting….(You’ll also want to salt to taste.)
What the heck, let’s go ahead and squeeze in some lime juice with the tahini….
1 lb. sweet potatoes (about 2 medium)
1 can garbanzo beans/chickpeas, drained and rinsed
2 tsp. brown sugar
1 tsp. cinnamon
1 tsp. cumin
1 tsp. chili powder
1 1/2 tsp. salt
1 Tbsp. tahini
Water, as needed for “thinning”
1. Peel and chop sweet potatoes into chunks of roughly 1 inch.
2. Boil potatoes until fork tender, then drain.
3. Combine sweet potatoes, garbanzos, and next six ingredients (all of ’em) into a food processor.
4. Process until smooth, adding water to thin out the hummus as you go.