Sweet Potato Hummus On Endive Recipes
SWEET POTATO HUMMUS
I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Provided by mickdee
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.2 g, Fat 2.3 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 83.1 mg, Sugar 1.8 g
SWEET POTATO "HUMMUS"
This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.
Provided by Chef John
Categories Hummus
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Scoop sweet potato flesh into a bowl. Let cool to room temperature.
- Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 6.1 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 1.5 g
SWEET POTATO HUMMUS
Sweet potatoes' orange glow gives away their beta-carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
SWEET POTATO HUMMUS
Easy to make spread for any sandwich
Provided by mlhow1
Time 30m
Yield Makes Jar
Number Of Ingredients 0
Steps:
- Steam or boil the sweet potato until very tender.
- Puree in food processor along with tahini, olive oil, garlic cloves, cumin, paprika, lemon juice, orange zest and maple syrup.
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2017-02-07 Step 2. Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and …
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- Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
- Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.
- Do Ahead: Hummus can be made 3 ahead. Cover and chill. Bring to room temperature before serving.
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2017-03-17 Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors. Step 2. Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.
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Powered by Chicory. 1. In the bowl of a food processor, combine the chickpeas, garlic, tahini, lemon juice, olive oil and sweet potato. 2. Puree until smooth; season with salt and pepper. 3. Serve with your choice of chips, crackers and veggies. 230 calories. 14g fat.
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KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX.
Recipes available for personal use and not for re-sale or posting online. About Us; Blog; Restaurant Recipes; Copyright Guidelines; Privacy; Terms
From keeprecipes.com
From keeprecipes.com
ENDIVE SWEET POTATO HUMMUS BITES - ARTFUL PALATE
Mix up your batch of sweet potato hummus as directed in recipe. Trim ends of endive (about an inch), so leaves separate. Then rinse under cold running water. Dry each with a paper towel and lay on platter. Spoon about a tablespoon of hummus into each endive leaf. Place chopped bell pepper on top of hummus.
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