 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 20 |
|
I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies. Ingredients:
3 sweet potatoes |
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed |
2 tablespoons extra-virgin olive oil |
2 tablespoons tahini |
2 tablespoons lemon juice |
1/2 teaspoon lemon zest |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon ground white pepper |
sea salt to taste |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Poke holes all over sweet potatoes with a fork.
3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
|
|