Ingredients: spicy sweet potato hummus
2 medium sweet potatoes
1/4 cup tahini
1 tbsp olive oil
2 tbsp lemon juice
1/2 tbsp cayenne pepper
1/2 tbsp paprika
salt and pepper to taste
Steps: (I roasted the sweet potatoes and squash together on the same baking sheet to save time)
1. Preheat oven to 425 degrees and line baking sheet with parchment paper
2. Cut sweet potatoes in half lengthwise and place face down on baking sheet, bake for 35 minutes
3. Let sweet potatoes cool, then remove skins (they should slide right off)
4. Mash sweet potatoes in a bowl with a fork, mix in tahini, olive oil, lemon juice, and seasonings, stir until smooth
Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!
Ingredients:
One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt(スモークソルトがあるのでちょっと風味付けにプラス)
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt(豆乳のヨーグルト)ヨーグルトなしでもOK
3 tablespoons extra virgin olive oil, plus more for drizzling(オリーブオイル増量)
1/4 teaspoon smoked paprika ←(これは使いません)
minced fresh parsley
Directions:
In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.