Sweet and Spicy Sweet Potato Hummus
My healthy go-to dessert is a baked sweet potato. We always keep about 4-5 of them in a basket in my kitchen. So, if I feel my sweet tooth creeping into my thoughts, I reach for couple sweet potatoes, pierce them with a fork and then place them in 350 F. oven bake them for an hour. By then, I can smell and hear the sweet sugars caramelizing. I take the sweet potato and wait impatiently for it to cool. Then I peel it and eat it slowly, savoring every bite.Although sweet potatoes are absolutely delicious on their own, I use them while cooking quite a lot. I do make sweet potato fries and also baked spicy mashed sweet potatoes, I thought it is time to make something new. Why not sweet potato hummus?
I peeled couple sweet potatoes, cut them into cubes and place them in a bowl. Cut one orange into 8 pieces and a chopped Serrano pepper and added them all to the bowl. Next, I drizzled the produce with olive oil and tossed together. Then , I cut large piece of foil and placed the chopped vegetables in the center. With the foil, I folded and sealed the vegetables tightly. Finally, well for this part at least, I placed on cookie sheet and baked in 395 F. for one hour.
Once the I took the vegetables out of the oven, I spooned them into a bowl and mashed them into smooth paste.
To finish it off, I added olive oil, freshly grated ginger, lemon zest, Aleppo pepper, and of course tahini.If you are making this delicious appetizer, drizzle with little of olive oil and sprinkle with sumac and little more of Aleppo pepper and serve in a decorative bowl.Use toasted pita chips to serve and enjoy a very unique vegan sweet and spicy spread.
- 2 large sweet potatoes, peeled and cut into 2 inch cubes
- 1 large naval orange, cut into 8 pieces
- 1 Serrano pepper, diced
- 1 tablespoon chopped fresh ginger
- 1 clove garlic, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons tahini
- 1/4 teaspoon cumin
- 1/2 teaspoon Aleppo pepper
- 1 teaspoon sumac
- zest of one lemon
- salt to taste
- Place the potatoes, the orange, the Serrano pepper and half of the ginger and the garlic in a bowl. Drizzle with couple tablespoons of olive oil. Toss well.
- place the vegetables in large foil sheet. Fold the sheet and close tightly. Place the foil pocket on a cookie sheet and bake in 395 F. degree oven for 1 hour. Remove from the oven, open the foil pocket and spoon the vegetables into a bowl.
- Mash everything into smooth paste.
- Add the lemon zest, the rest of the ginger, the rest of the olive oil, the lemon juice, the tahini, the cumin, half of the Aleppo pepper and half of the Sumac and the salt. Mix well into smooth paste.
- Spoon into serving bowl and sprinkle with the rest of sumac and the Aleppo pepper. Serve with toasted pita chips and enjoy.