Hello Everyone! Here’s my last recipe for the year 2020! Well, technically this was scheduled to go up earlier towards the beginning of the month, but with other commitments, both personal and work, and the festive season, I haven’t had the time to write this post and prepare the other recipes that I had wanted to share with everyone on the blog. I hope everyone had an amazing Christmas despite the circumstances, and I wish everyone a Happy New Year!
Traditional hummus directly translates to chickpeas and is a dip, spread, or savoury dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and in Middle Eastern cuisines around the globe. It can also be found in most grocery stores in North America and Europe.
Although multiple claims of its origins exist in various parts of the Middle East, the earliest known written recipes for a dish resembling hummus are recorded in cookbooks written in Cairo, Egypt, in the 13th century. The full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means ‘chickpeas with tahini’.
But here’s a playful PURPLE alternative that’s perfect as a fun snack, appetizer, breakfast, or a light meal. This Purple Sweet Potato Hummus is a legume-free version of a traditional hummus for those who simply prefer it legume-free and/or because of allergies. Though chickpea-free, it still incorporates the flavours of tahini and spices in this ‘hummus’.
Tahini is a condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ganoush, and halva. If you can’t find tahini in stores, don’t worry because you can easily make it at home, which is what I did. Even if you can find them on the shelves of your local grocer, I highly recommend making your own so that you won’t have a jar of tahini sitting in your fridge waiting for it to go off because you won’t ever use it again – maybe. Just make enough for a one-off recipe.
Also, have you ever tried sweet potato… on toast? Put a vibrant twist to your morning toast with this complex carbs on carbs combination! *cheeky grin* It’s one of those combinations that surprises you just how good it is, together. Aside from its vibrant colour, it’s gluten free, paleo, and comes together with less than ten ingredients you probably have on hand or have easy access to from your local grocer. You may also substitute the purple sweet potatoes for other colour variants such as orange, yellow, or white, whatever is available locally.
Before we dive into tonight’s recipe, please take the time to check out the original recipe where I drew my inspiration from over on Flora & Vino by Lauren.
PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 6
For the homemade tahini
- 1 cup sesame seeds, hulled
- 2 to 4 tbsp olive oil
- Pinch of salt, optional
For the sweet potato hummus
- 1 cup cooked and roughly mashed purple sweet potatoes*
- 1 garlic clove, minced
- 2 tbsp tahini
- 1 tsp ground cumin
- Filtered water or unsweetened almond milk, as needed
- Juice of half a lemon
- Salt and freshly ground pepper, to taste
- Wholemeal bread slices
- Fresh parsley, roughly chopped
- Ground paprika
- Roasted pistachio nuts
- Toasted cumin seeds
- Homemade Tahini: Add the sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and lightly coloured (not brown), for 3 to 5 minutes. Sesame seeds can burn very quickly so keep an eye on them and be careful.
- Transfer the toasted sesame seeds to a baking sheet or large plate for them to cool down completely.
- Once cool, add the sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about a minute.
- Add 3 tablespoons of the olive oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.
- Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in. Set aside until ready to use.**
- Purple Sweet Potato ‘Hummus’: Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed to recombine.
- Season with salt and freshly ground pepper to the mixture. Taste and adjust if needed, i.e. add more lemon for brightness, cumin for spice, and tahini for creaminess. If the mixture is too thick, add filtered water or unsweetened almond milk in 1 tablespoon increments to reach your desired consistency.
- Serve with toast and top with your choice of toppings. I went with pistachio nuts, ground paprika, a sprinkle of toasted cumin seeds, and fresh parsley. Enjoy!
- * To cook the sweet potatoes, scrub and peel them, then cut the flesh into large cubes. Fill a large pot with an inch of water and bring to a boil. Add the sweet potato cubes to a steamer basket and steam in the pot for about 7 to 10 minutes until the flesh is very tender when pierced with a fork. Drain, place the cooked sweet potato in a bowl and mash with a fork or potato masher.
- ** Store any leftover tahini covered in the refrigerator for one month. You may notice that it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
- Store leftover Purple Sweet Potato Hummus in the fridge for up to one week.
– Ally xx