Yes, the O Foods contest is over. In fact, the roundups are available at Bleeding Espresso and Ms. Adventures in Italy. But I could not resist posting another O recipe. This sweet potato hummus is from the July/August issue of Body & Soul Magazine. The most prominent flavor is the sweet potato rather than any other. Finally, a always, be sure to check out other What’s Cooking Wednesday recipes over at Shan’s blog.
Sweet Potato Hummus
From Body & Soul Magazine
Makes 4 cups
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Steam sweet potatoes for 10-12 minutes (I did that in my rice cooker, but you can use a steaming baskey in a large pot). Allow to cool for a bit and transfer to food processor. Add chickpeas, lemon juice, tahini, oil, cumin and garlic in food processor and puree. Thin with water or extra olive oil if necessary. Season with salt and pepper (I liked a dash of hot sauce too). Allow to cool and serve with pita, crackers, rice tortillas or crudites.
General Disclosures & Disclaimers