Superbowl Snack Throwdown: Sweet Potato Hummus

Make sure you head right over to HighLowAha to vote for my recipe in Week 4! Voting is over on the right sidebar; you may have a scroll a bit. You can also vote for next week's ingredient.

The timing of this week's ingredient, the potato, was impeccable. Just days before, I was browsing the internet for some fall recipes and found several variations of Sweet Potato Hummus. When the potato won your votes, I couldn't wait to try my own.


I searched online and studied different recipes, but ultimately I once again created my own dish. I know - I'm shocked too! Using the hummus recipe I made a few months ago as a foundation, I had a blast incorporating the orange spud into the classic dip.

I've really never even had hummus up until a few months ago, but it's such a simple thing to make, and a definite crowd pleaser. I could have eaten this with a spoon, and it did not last long at all. The sweet potatoes give it a different flavor and texture that really works. At the last minute I added a shake or two or pumpkin pie spice, and I regretted it immediately - but it was a great impulse! It really gave the hummus a warm, harvesty touch - perfect for watching the game on a fall day.



Don't mind the little fingers in the photo below. If you're a regular reader here, you've seen Ryan's hands intrude their way into many shots - and you've heard me say that the best way to get my kid to eat is to tell him to get out of my way while taking pictures. I don't know what is so suddenly appetizing about watching me photograph our food, but I'm not complaining!

(By the way, he probably ate a third of this by himself in about 8 minutes.)

Ingredients

• 1 1/2 - 2 pounds sweet potatoes
• 1 12-oz can chick peas
• 1-2 cloves garlic
• 2 Tbsp extra virgin olive oil
• 2 tsp+ tahini (sesame paste), divided
• juice of 1 lemon, divided
• 1/4 tsp salt
• couple of shakes of pumpkin pie seasoning

Peel the potatoes and chop into 1" cubes. Steam for about 10 minutes.

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.