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
- aleppo pepper or paprika, for garnish
- sumac, for garnish
- pita chips, cucumbers, carrots and/or celery, for serving
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
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