I had an extra sweet potato (baked and ready to be put to work!) left over from my Sweet Potato Galettes with Fresh Herbs, Applewood Bacon and Goat Cheese that I posted yesterday. I couldn’t see letting this delicious, nutritious potato go to waste…….
…… so I decided to try something fun and came up with this Sweet Potato and Butterbean Hummus. It’s very fall-ish, with warm flavors of sweet potato, cumin, garlic and coriander, brightened up with a bit of fresh lemon juice and rosemary. I started out to make just a sweet potato hummus, but the flavor was a little too intense and it seemed more like pureed sweet potatoes than hummus. A can of lonely butter beans sitting in my pantry was the magic touch. It mellowed out the sweet potatoes along with imparting a more hummus-y texture.
I served it with crudités and some fabulous Wholegrain Bread Crisps – oh, you will definitely want this recipe – check back for it tomorrow! The hummus would be a wonderful nutritious midday snack with fresh veggies or a unique, fun appetizer for your next get together. Whenever and wherever you serve this yummy dip, it will be a hit!
1 large sweet potato, about 1 pound, baked, cooled and peeled
1 15 ounce can butter beans, (if you can’t find butter beans you can substitute cannellini beans)
2 cloves garlic, minced
2 teaspoon cumin
1 teaspoon ground coriander
2 ½ tablespoons fresh lemon juice
2 tablespoon fresh rosemary
1 teaspoon sea salt
⅛ teaspoon fresh ground black pepper
3 tablespoon olive oil
⅓ cup tahini*
2 teaspoons sriracha chili sauce**
sea salt and pepper to taste
* Tahini or sesame paste is finely ground sesame seeds used in cooking and is very commonly used in hummus.