I have always been a sucker for a good hummus. The best I ever tasted was in Tel Aviv, Israel. The second best at my favorite falafel place ever, Chez Marianne in The Marais in Paris. Smooth, garlicky and made creamy with a hint of Tahini. Last year I started eliminating lectins, which meant I cut beans and legumes out of my diet for the most part. But I miss my hummus. So, recently, I have been playing around with a bean-free hummus and purple sweet potato hit the mark. Smooth and creamy and oh so beautiful with it’s vibrant purple color. Perfect, served as a crudité appetizer with fresh veggies and grain-free crackers or Cassava chips, as I did for our last Super Bowl gathering. Everyone was blown away by the texture, the flavor and the color. And delicious in refreshing lettuce cups with radishes and sprouts as a light lunch side dish. And it’s super easy to make.

Makes about 4.5 cups hummus / Prep Time 10 minutes / Cook Time 12 minutes / Total Time 22 minutes / Set Time 1 hour.

Gather

3 small purple sweet potatoes , peeled and cubed into small cubes (about 4 1/2 cups).

1/2 cup / 100 g Tahini

1-2 cloves garlic, roughly chopped

1/4 cup plus 1/2 cup water

3/4 teaspoon salt

1/4 cup / 60 ml lemon juice

1/4 cup / 60ml olive oil

1 teaspoon Cumin powder

1 teaspoon Coriander powder

1/2 teaspoon Paprika powder

Make

Place sweet potatoes into steam tray in a pot on a medium flame and steam for 10-12 minutes. Poke potatoes with a fork and make sure the potatoes are soft. 

Remove from pot and transfer to a bowl and allow to cool about 8 minutes.

While the sweet potatoes are steaming, place Tahini, 1/4 cup water and the garlic into the bowl of a food processor and process till creamy.

Once the sweet potatoes have cooled down add them and the remaining ingredients till smooth creamy.

Place the hummus covered into the fridge and allow to set and cool at least an hour before serving.

Place into a serving dish and garnish with chopped Cilantro, Black Sesame Seeds, Olive Oil and Pomegranate Molasses ( found online or in speciality food stores) or any other garnishes you would prefer.

Note:
I tend to be a little more conservative with my garlic when it comes to Hummus and dips in general. Nothing worse at a party if the guests are breathing garlic fumes all over each other. But if you want more garlic, be my guest! Also, salt to taste.

Recipe developed by Anna Getty of Amalgam Kitchen

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