Recently, while planning our summer vacation, I was researching restaurants that I wanted to try. For me, that’s one of the best things about vacation – experiencing the area through the food you are eating. Shuffling through websites and restaurant menus gets my tastebuds flourishing. I came across a menu that included sweet potato hummus. I wish I remembered the restaurant so I could tell you about it but I don’t. If I run across it this summer, I’ll let you know. At any rate, the thought of sweet potato hummus stuck with me and I decided to take a shot at making it myself. Below is the recipe I came up with. We really enjoyed it. Hummus is great with pita chips and vegetables but it’s also fabulous as a spread. You can also freeze it with good success.
Sweet Potato Hummus
2 sweet potatoes, peeled and chopped
1/2 cup Tahini
2 cloves Garlic, chopped
1 tsp salt
1/4 tsp Cumin
Zest of 1 orange
Squeeze of orange juice to taste
Cover potatoes in a pot of water with 1/4 tsp salt. Bring to a boil and cook until tender. Drain potatoes and reserve the water. Place potatoes and remaining ingredients in a food processor and pulse a few times to combine. With the processor running, carefully add in the reserved water. You won’t use all the water, just add as much as needed to reach the thickness you desire. Add in the orange juice to taste.
Garnish: I toasted some pecans with a teaspoon of finely chopped rosemary and sea salt.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.