Saturday, September 28, 2013

Smoky Sweet Potato Hummus

Yields 3 cups

Adapted from

1 Pound potatoes, sweet 
15 Ounce(wt)s beans, garbanzo, drained
2 each pepper, chipotle in adobo, canned 
2 Clove garlic, fresh minced
2 Tbls juice, lime 
2 Tbls oil, olive 
2 Tbls Tahini
1 to taste, smoked paprika
1 to taste salt and pepper 

Tools Needed:
Kuhn Rikon Epicurean Garlic Press

Preheat the oven to 350 degrees. 

Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. 

Add garbanzos, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water, if needed. Add salt and pepper to taste. 

Refrigerate for up to 1 week in an airtight container. 

Garnish with additional olive oil and smoked paprika before serving.