Spicy Stokes Purple Sweet Potato Hummus
Ingredients
- 1 medium Frieda’s Stokes Purple® sweet potato, peeled and cut into 1-inch cubes (2 cups)
- 1/4 cup tahini
- 1/2 tablespoon coriander
- 1/2 tablespoon cumin
- 1 clove garlic, smashed with side of knife and roughly chopped
- 1 1/2 teaspoons sea salt
- 1/4 cup Frieda’s Meyer lemon juice, plus more to taste
- 1/4 cup olive oil, plus more on hand for blending and garnishing
- 1/4 cup water
Garnishes
- Aleppo pepper or paprika
- Sumac
Serving suggestions
- Pita chips, cucumbers, carrots and/or celery
Preparation
Bring pot of water to boil and carefully drop in sweet potato cubes. Boil 10 minutes, until soft and easily pierced with fork. Drain, rinse with cold water and set aside.
In food processor bowl, combine cooked potatoes with tahini, coriander, cumin, garlic, sea salt and lemon juice. Blend until all ingredients are well combined, then slowly alternate between adding water and olive oil until hummus is smooth and creamy—this will take about a minute. Be careful not to over-process, as purple sweet potatoes can become sticky. Adjust flavors to taste.
Spread hummus into serving bowl, using back of spoon to create a swirl. Garnish with teaspoon olive oil; sprinkle with aleppo pepper or paprika and sumac.
Serve with pita chips and sliced vegetables.
