Smoky Sweet Potato Hummus
This recipe is courtesy of Leah Koenig.
1 large sweet potato (about 1 lb)
1/3 cup tahini
1/3 cup extra virgin olive oil and more for drizzling. Our Frantoio/Leccino UPEVOO is delicious in this hummus recipe.
1 19oz can chick peas, drained and liquid reserved
1 large clove garlic, coarsely chopped or grated
3 tbsp fresh lemon juice or more to taste
1 1/2 tsp kosher salt or more to taste
1/2 tsp smoked paprika
1/2 tsp ground cumin
chopped fresh cilantro
1. Preheat oven to 400F. Pierce sweet potato in several places and place on a baking sheet. Bake 50 to 70 minutes or until completely tender. Cool. Remove and discard skin.
2. Combine sweet potato, tahini, 1/3 cup olive oil, drained chick peas, garlic, lemon juice, salt, paprika and cumin in a food processor. Process to a thick paste, scraping down sides as necessary. With machine running slowly pour in 1/3 to 1/2 cup reserved chick pea liquid and continue processing until smooth and creamy, two to three minutes. Season to taste.
3. Transfer to a shallow bowl or plate, drizzle with a little olive oil and sprinkle with cilantro.
Serves 8 to 10.