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Archive for June, 2015

OK, you know what? I’m not even going to apologize for the months it’s been since an update, nor for the crappy phone pictures on this post. This hummus is THAT GOOD.

Hot damn!

I’ve had this idea for a sweet potato-based hummus rolling around in my head for a while, but nothing came of it til this afternoon. I’ve been making jam all day, the kitchen is destroyed, it’s hot as balls, & oh hey, what’s for dinner?

We do a lot of what I call pick-a-nibble dinners in the summer – sort of a poor man’s mezze, salad & steamed veggies & a bit of cheese & whatever else I can throw together with a minimum of cooking. Tonight, J’s making guacamole, because he is amazing. We’ll have greens, steamed cold potatoes with parsley, a tin of oil-packed sardines, & this gorgeous hummus.

If you have pre-cooked chickpeas & a microwave, this goes together in a snap, with virtually no heat. Winning!

Sweet & steamy

Ethiopian Style Hummus

Makes about 3 cups

1 large sweet potato

1-3 cloves garlic, peeled

1/2 t salt

1 16-oz can/about 1 1/2 c cooked chick peas

1/2 c hummus (Soom brand is my absolute favorite)

3 T lemon juice

1 T Berbere seasoning (find it at The Spice House, along with lots of other amazing spices)

1 t ground ginger

1 roasted red pepper from a jar

Water as needed

Using a sharp knife, stab your sweet potato a few times, nice & deep, & microwave according to your machine’s instructions for a standard baked potato – mine cooked for about 5 minutes.

Meanwhile, in the bowl of a food processor, grind the garlic & salt until finely chopped. Add the rest of the ingredients save the water.

When your sweet potato is nice & soft, cut it in half & scoop out the flesh into your food processor, using a large spoon. Hold your potato in a dish towel so you don’t burn your fingers!

Process just to combine, then add about 1/4 c of water. Process continually for about 3 minutes, stopping occasionally to scrape down the sides & add more water as needed so the mixture moves smoothly in the bowl. Look for a nice smooth, gently fluffy texture & a gorgeous orange color. Add a pinch more salt if you like, then serve warm, or chill until needed.

Serve with tortilla chips, pita chips, or warm naan.

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