Meet your new favorite snack, spicy potato hummus!
Dish Type: appetizers Lifestyle: dairy free, gluten free, nut free, vegan, vegetarian
- 2 small or 1 very large sweet potato or regular potatos, cooked, skin removed, and cut into chunks before baking, steaming, or microwaving
- 1 can chickpeas, drained, but with the liquid reserved
- 1 1/2 tsp sesame oil
- 5 tbsp tahini
- 1 tsp curry powder
- 1/2 tsp salt
- Black pepper to taste
- Place sweet potatoes in the processor.
- Optional step: warm up your beans. This really isn’t necessary for great hummus, but guess what? It’s a really, really good trick of the trade. Either microwave your chickpeas for 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little saucepot and get them warm. Drain them after, but reserve the liquid. That’s it — not a lot of effort for a step that will really improve your hummus.
- Place chickpeas (warm or not) into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor. Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture.
- If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen — all in all, I needed about 3/4 c. liquid for my batch) start drizzling in regular old water. Stop now and then to scrape the bowl. When the consistency is even, smooth, and thick but not pasty, you’re done.
- Sprinkle hummus with paprika, and serve.