Sweet Potato "Hummus"
Description
Sweet potatoes prove a worthy alternative to chickpeas in Chef John's new spin on hummus starring the usual tahini, garlic, lemon, and olive oil.
Ingredients
•
2 large sweet potatoes, cooked until tender
•
1/3 cup tahini
•
2 cloves garlic, crushed
•
1 teaspoon kosher salt
•
1 teaspoon ground cumin
•
1/4 teaspoon ground dried chipotle pepper
•
1 pinch cayenne pepper
•
2 tablespoons olive oil, divided
•
1/2 lemon, juiced
•
2 tablespoons cold fresh water
•
1 pinch ground Aleppo pepper
•
freshly chopped parsley leaves for garnish
Directions
1
Scoop sweet potato flesh into a bowl. Let cool to room temperature.
2
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
3
Cover with plastic wrap and refrigerate for at least 2 hours.
4
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.