Caramelized Sweet Potato Hummus with Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. Sweet Potatoes (1 large potato, 12-16 oz.)
1 (15oz) can Chick Peas (Garbanzos), drained and rinsed
2 tbsp. Tahini
2 tbsp. fresh Lemon Juice
1/4 tsp. salt
1 clove Garlic, minced (1-1 1/2 tsp.)
1 tbsp. Olive Oil (plus additional to roast sweet potatoes)
2-3 tsp. Curry Powder
4-6 tbsp. water
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Directions: |
Directions:Peel sweet potato. Cube or slice and place on a baking sheet. Drizzle with EVOO. Sprinkle lightly with salt and pepper. Roast (in a single layer) on lower oven rack @ 425 degrees, until tender and caramelized. Turn potatoes once during roasting. Roasting time depends on the size of sweet potato pieces. My roasting time is generally around 15 minutes.
In a food processor, place tahini and lemon juice. process 15 seconds. Scrape bottom and sides with a rubber spatula, and continue processing another 15 seconds. Scrape again. Add all remaining ingredients, except water. Process for 30 seconds. Scrape sides and bottom, and continue processing approximately 1 minute longer, until somewhat smooth. With motor running, add water, 1 tbsp. at a time, until desired smoothness and consistency is achieved. Spoon into a serving dish. Serve with pita chips, pretzels, crackers or fresh veggies. Refrigerate leftovers. |
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Personal
Notes: |
Personal
Notes: This hummus tends to settle and thicken a bit, after it is made. A bit of additional water may be added, as needed.
Be certain to rinse the Garbanzos well, due to the sodium content of canned chick peas.
Also, feel free to use the liquid from the can of chick peas, instead of water. However, once again, be aware of the salt content in the liquid.
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