Wednesday, March 23, 2011

Recipe for Sweet Potato Hummus with Olive Oil and Sumac

I was looking through my newest cookbook purchase, and this Sweet Potato Hummus called my name!
I didn't have any special reason for making this Sweet Potato Hummus, other than the fact that it caught my eye in the latest cookbook from Costco that I was simply unable to resist, despite the fact that I already have far too many cookbooks.  (Do you have those moments too?)  The cookbook is called Power Foods, and it's a collection of recipes using 38 healthy ingredients, with information about each ingredient and creative and interesting recipes.  I love hummus and I love sweet potatoes, so I figured this would be a winner (and it was!)

I've made many different kinds of hummus, and I don't think I've found one I didn't like.  However if you're like some people I could name who don't especially like hummus and really don't like sweet potatoes, then this hummus recipe is not going to be for you.  There's a healthy dose of sweet potato flavor, with garlic and tahini undertones and just a hint of lemon.  I ate this with whole wheat pita triangles the day I made it, but it was good with celery and sugar snap peas to scoop up the hummus as well.

The recipe called for steaming the sweet potatoes, but my mind immediately said "microwave" and that method worked well.  I cut them in fairly small pieces so they'd cook quickly.

I used this great microwave cover I got from my friend Margarethe, but if you don't have something like this, I'd cover the bowl with cling wrap, venting it a little.

While the sweet potatoes cook, rinse 1 can garbanzo beans and let them drain.

Cook sweet potatoes until they're soft, 10-12 minutes (more or less, depending on your microwave.)  I put the bright blue hot pads to remind you that the bowl will be HOT when you take it out.

Put the cooked sweet potato, drained garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, and a bit of salt and pepper into the food processor.

Process until the hummus is quite smooth, scraping down the sides of the bowl a few times.  Serve at room temperature or chilled, with pita triangles, veggie dippers, or whole grain chips.

Sweet Potato Hummus with Olive Oil and Sumac
(Makes about 4 cups hummus, recipe from Power Foods, with the addition of olive oil drizzle and sumac from Kalyn.)

2 medium sweet potatoes, peeled and diced  (about 1 lb. sweet potatoes, in U. S. stores orange-fleshed sweet potatoes are often called yams or sweet yams)
1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
1/4 C fresh squeezed lemon juice
1/4 C tahini sauce
2 T extra virgin olive oil, plus more for drizzling on top of hummus
2 tsp. ground cumin
1/2 tsp. minced garlic
salt and fresh ground black pepper to taste
water for thinning, 2-4 T
1/2 tsp. paprika or Sumac for garnish (optional)

Peel sweet potatoes and cut into small cubes.  Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft.  (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.)

While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.  Let garbanzos drain.

Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.  Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times.  If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want.  Taste for seasoning and add more salt and/or pepper if desired.

Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika or Sumac if you wish.  This would be good with whole wheat pita triangles, veggie dippers, or whole grain chips.  Hummus will keep in the fridge for at least a week. 


South Beach Suggestions:
The addition of sweet potatoes to this hummus makes it limited to phase 2 or 3 of the  South Beach Diet.  If you're eating it with pita triangles or whole grain chips, I'd use portion control for phase 2.  (You could eat a larger amount if you're using veggie dippers.)

More Tasty Hummus Variations to Try:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Green Garbanzo Hummus with Sweet Mini-Pepper Dippers from Kalyn's Kitchen
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn's Kitchen
Slow Roasted Tomato Hummus from Kalyn's Kitchen
Parsley Hummus with Whole Wheat Pita Chips from Kalyn's Kitchen
Roasted Red Pepper Hummus from Pinch My Salt
Beet Hummus from Simply Recipes
Hummus with Caramelized Onions from [No Recipes]
Raw Cashew Hummus from Gluten Free Goddess
Light Zucchini Hummus from Wasabimon
Horseradish Hummus from 28 Cooks
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

51 comments:

sangeeta said...

This looks wonderful. I like experimenting with different ingredients and i love hummus made with different things too.
We make a sweet potato mash here in India but this sumac seems interesting.

I made the cauliflower and cabbage mash from your blog and it was great...next is this recipe.

Joanne said...

I have those "moments" with cookbooks at least once a week. So don't feel bad. I like to tell myself I'm doing it "for the blog"...right. :P

I ADORE this hummus. I am hands down making it this weekend. I can't resist!

Lydia (The Perfect Pantry) said...

This is my kind of recipe! It's also a great way to get more sweet potato into your diet. I make a sweet potato and garlic dip that looks exactly like Cheese Whiz, and I'm guessing this is exactly that same color. I'm adding sweet potatoes to my shopping list now!

Carrie said...

can't wait to try this one! i just love sweet potatoes! thanks!

Kalyn said...

Great to hear that there are a lot of other sweet potato fans *and* that I'm not the only one who can't resist that cookbook buying impulse!

My Kitchen in the Rockies said...

What a great recipe. I just bought a bunch of sweet potatoes. They are soo good. Love the hummus idea. Thanks.

Maria said...

I love sweet potatoes and hummus, so I know I will love this one!

Kalyn said...

Thanks! I liked it a lot.

Sheryl said...

I love sweet potatoes and I love hummus, so this sounds wonderful! Can't wait to try it, but I've gotta wait until next month when I can replace my now-dead food processor (a moment of silence, please...)

Kalyn said...

Ah Sheryl, my condolences on the food processor. (If it's any consolation, I'm now on my third one!)

Samurai AG said...

Wonder how butternut squash would do in it? I'm thinking of those wonderful containers of pre cut squash you get at Costco.

Would that make it more Phase 1 friendly?

Matt's Cooking Secrets said...

I don't believe in "too many cookbooks". There are so many different ways to cook, it is always nice to see things from a different perspective. I love hummus, I've never thought of having it with sweet potatoes, I'll have to give it a try sometime.

SaltShaker said...

We tried it today, I like the idea, but was too sweet for our tastes. I think I'd reverse the proportions of the sweet potato and chickpea to do it again. And add some chilies... ;-)

Kalyn said...

Butternut squash would also be phase two for the South Beach Diet, but I think the flavor might be very nice.

Matt, obviously I must not believe in "too many cookbooks" either, but every once in a while I notice that there are some I never even get a chance to look at!

Kalyn said...

Salt Shaker, we were writing comments at the same time! That sounds like a good variation if you're more into beans than you are sweet potatoes.

Cooking Creation said...

This is SO going on my list of recipes to make. Beautiful photo! Thank you for sharing! :)

Heidi @ Food Doodles said...

That looks great! I love making different kinds of hummus. The color of this one looks so yummy :)

Amanda said...

I've never tried sweet potato hummus... does it change the texture a lot?

Kalyn said...

Glad people are liking this.

As for the texture, not entirely sure what you mean, but I'd say the texture is like a mix of hummus and mashed sweet potato. Not that different from traditional hummus, but a little different.

Jennifer and Jaclyn @ sketch-free vegan said...

wow looks so amazing! I've tried to find sumac in stores but whaddya know it was growing right outside of my house!

If you like you can submit your healthy food photos to: http://www.healthfreakfood.com it's a new photo sharing site for health foodies :)

Amy Austin said...

This recipe looked too good not to try TODAY! I had all the ingredients except the tahini, so I substituted cashew butter which I think was a nice complement to the sweet potatoes. It is outstanding! I'm taking a container of it over to a friend's to share. As always, thanks for all you do, Kalyn! I'm a daily reader and try at least one recipe a week.

Barbara said...

I love sweet potato. Here they are called kumara which is a New Zealand term. I have never seen them used in a hummus and look forward to trying it.

Kalyn said...

Jennifer and Jaclyn, I might consider submitting photos if you used the same size and/or shape as the other submission sites (250x250 square) but I am not going to re-size every photo to submit to your site.

Amy, so glad you liked it. The cashew butter sounds like a nice substitute.

Barbara, fun learning that. I hadn't heard that word before!

Preety said...

looks simply delicious

Macaroni and Cheesecake said...

I definitely have way too many cookbooks, some of which I just read like a book and have never cooked anything out of them! This hummus looks fabulous! I never wouldn've thought of sweet potato in hummus, but it sounds great!

silvergirl said...

that looks delish
can't wait to try it
Brett

Whimsy T said...

Yeah, I have a few bookshelves filled with "those moments"!

I LOVE your blog. So many of your recipes have inspired me. (I never follow any recipe 100%. I use recipes and cookbooks as ways to inspire me to come up with my own take on it.)

You've even inspired me to take a closer look at South Beach.....

Now, here's my question, and I apologize if you've answered it or its somewhere on your blog (I'm still exploring the depths of it!)... what, in your opinion, is the best tahini to use? 100% sesame paste should all taste about the same, but I just wondered if there are some you prefer more than others?

Oh, also, not too long ago you blogged about "rooster sauce" which I've been using like mad, too. But I've been calling mine "my hot-cha-cha sauce." Was doing that before your blog.....

Keep up the great work! You are amazing!

Kalyn said...

Preety, thanks!

Macaroni and cheesecake, good to know I'm not alone in this cookbook obsession!

Brett, hope you enjoy it.

Whimsy T, thanks for the nice feedback. I've used all different brands of tahini, some from middle eastern stores and some from places like Whole Foods and I can't say I've preferred one brand over the others.

hmariek said...

I AM IN LOVE with this recipe!!! How brilliant! I have added your site to my list of favorite food blogs on my website :) Can't wait to try this out!

Kalyn said...

Thanks Heather, so glad you like the recipe.

Jeanette said...

I would never think to use sweet potato in hummus, but this looks gorgeously orange! I have to confess I bought Power Foods but have yet to make anything out of it yet. Now you've inspired me to sit down on the couch and read through it.

Kalyn said...

Jeanette, I saw quite a few things in Power Foods that looked good to me. (Or maybe that's just me justifying the purchase of yet another book!)

SallyBR said...

What a beautiful color, I LOVE hummus, haven't met a single variation I didn't like...

Thanks for the inspiration!

Kalyn said...

Sally I never tried a hummus I didn't like either!

ann@Apples and Twinkies said...

This hummus looks fantastic! I too buy too many cookbooks!

Kalyn said...

Ann it sounds like the cookbook addiction is a common one!

Maris (In Good Taste) said...

This is absolutely calling my name also. I love hummus and love sweet potatoes. I often make hummus my main meal so the addition of sweet potatos takes it to a whole other level.

Nicole said...

I bet the tart sumac complements the sweet potato really well! Definitely saving this to my must-try recipe file!

Kalyn said...

Nicole, I love sumac and did think it went really well in this!

jamiebentley said...

I made this yesterday. SOOOooo delicious! I bought some veggies and pitas and fully intend to eat veg and hummus sandwiches until this stuff is gone. Also, made a double batch so I can share with some ladies tomorrow, but I had to use my hand blender because it all couldn't fit in my processor. So that part went a tad bit slow.

Thanks for sharing!!!

Kalyn said...

Jamie, so glad you liked it!

Sheryl said...

Replaced my food processor yesterday and made this today.

OH. MY. GOSH! So stinkin' good I can hardly stand it!

Elizabeth said...

Ok, I am a newbie to the hummus making world and never bought Tahini. The recipe calls for tahini sauce but the only thing I could find was just a jar of Krinos brand Tahini. Is this what I need?

So excited to try this out in my very first food processor!

Kalyn said...

Elizabeth, yes I'm sure if it says Tahini on the bottle you have the right thing. Have fun with the food processor; one of my favorite gadgets!

Elizabeth said...

Thanks for your speedy answer! I am going to make this tomorrow!

Terry said...

I'm finally getting ready to try this. Do you think a blender would work? I don't have a food processor.

Thanks!

Kalyn said...

Terry I've never made hummus without a food processor and I'm not sure how it will work with a blender. I might blend the chickpeas in the blender, mash the sweet potato, and stir it together by hand. I worry that the blender will liquefy it too much.

Terry said...

So I took your suggestion and I think it worked -- it is a little lumpy and thick and not very orange but it tastes great. I blended everything except the sweet potatoes with an immersion blender and then stirred in the mashed sweet potatoes (I did use the immersion blender on the sweet potatoes for a couple of seconds).
Thanks!

Kalyn said...

Terry, glad you like it.

Patti A. said...

I love this and I make it frequently. My "tweak" is to roast the sweet potatoes whole instead of peeling and chopping and steaming. The roasting adds more flavor to the potatoes and it takes less hands on time. The overall time is longer, but you can do the sweet potatoes ahead when you a baking something else.

Kalyn said...

I think roasting the sweet potatoes is a great idea!

Blogging tips