Friday, November 14, 2014

Moroccan-Inspired Sweet Potato Hummus: A Simple Healthy + Delicious Recipe {One Photo Friday}

Here's a confession... I am not a big fan of sweet potatoes. Nutritionally, I can fully get behind them as they are so chock full of vitamins A and C, antioxidants, and a plethora of other nutrients. But flavor-wise, not so much. I think it's the sweetness that my taste buds try to tell me doesn't below in anything labeled potato. But, I have a habit of buying random vegetables and other healthy foods that I am not particularly fond of and challenging myself to find a way to like, maybe even grove to love them--in a way that doesn't involved deep-frying. ;-) This creamy, full-of-wonderful-Moroccan-inspired-flavors hummus might just be the ticket to me loving my sweet potatoes.

This hummus came from a happy accident. I steamed a lonely sweet potato that I needed to use up and was trying to decide how to enjoy it more. I had some homemade hummus that I had spiced up with a combination of sumac, cumin, and smoked paprika, so I slapped some on top of the sweet potato and sprinkled on toasted pumpkin seeds for crunch and thought "Hey, that's pretty good!" I thought it would be even better mixed into the hummus, and with some harissa for a bit of kick so I bought another sweet potato and hit the spice rack.  

It turned out to be fabulous--I think I like it even better than my Sunny Carrot Hummus because of its slightly spicy and smoky flavors. A great, vibrantly-colored, and healthy appetizer to put out for holiday parties. 
Moroccan-Inspired Sweet Potato
By Deb, Kahakai Kitchen
(Makes About 3 Cups)

1 sweet potato (roughly a pound), steamed until soft*
1 (15 oz) can chickpeas (low-sodium), rinsed and drained
3 cloves garlic
2 tsp cumin
1 1/2 tsp sumac
1 1/2 tsp harissa (spice or paste), or to taste
1/2 tsp smoked paprika
salt and black pepper to taste
juice of 1 lemon, or to taste
1 tsp sesame oil  
1/4 cup olive oil
1/4 to 1/3 cup ice water

Place all ingredients except ice water into a food processor and process until smooth, adding ice water as needed to get good consistency. Taste for seasoning and adjust as needed. Serve with raw veggies of choice. (I like minis--kirby cucumbers, tiny carrots and baby bell peppers.)
(*Sweet Potato Note: I usually steam mine in the microwave because I am lazy. I wash the potato well, cut it into 1-inch cubes and put in a microwave-safe bowl with a Tablespoon of water and cover. I check after 7 or 8 minutes but it can take 10 or more depending on the microwave. It should be soft enough to mash easily. Let potato cool and remove skin.)

{One Photo Friday: Since I normally drag out my big camera and gear, take a bunch of photos of my recipes, and then spend time obsessing over them--I decided that for Fridays, I'll simplify by posting a recipe or something interesting and then just take one photo of it with my iPhone--no muss/no fuss.}

Happy Aloha Friday!

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