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Sweet potato hummus

Steam, or simmer in a small amount of water, until soft:

– approximately 1/2 small SWEET POTATO, chopped

- Drain (saving cooking liquid).
- Let potatoes cool for a few minutes, then mash just the potatoes (no liquid).
   Measure 1/4 cup of the mashed potato and set aside.

(Alternatively, if you have leftover baked sweet potato, just mash some of it and measure out 1/4 cup.)

In medium size bowl, purée until very smooth:

– 2 cups cooked CHICKPEAS ( = one 19-oz. can, rinsed and drained)
– 2 T. diced yellow ONION
– 2-3 small GARLIC CLOVES, coarsely minced (about 2 tsp.)
– 2 T. freshly squeezed LEMON JUICE
– the cooked & mashed 1/4 cup of SWEET POTATO
– 2 T. of the POTATO COOKING WATER, or plain water

Optional, purée with the above ingredients any or all of the following*:

– 2 or 3 twists freshly ground BLACK PEPPER
– 1/4 tsp. ground CORIANDER
– 1/4 tsp. ground FENNEL SEED
– 1/2 small SUN-DRIED TOMATO, minced

(* or experiment with other spices for a change of flavour, such as curry, or traditionally used cumin.)