Carrot Murasaki Sweet Potato Spread

Hummus is one of the most versatile foods that allows for the most fun and vibrant flavor combo’s to have their spotlight.

Carrot Murasaki Sweet Potato Spread

Time: 1 hour and 15 minutes

Yield: 24-32 oz (about 3-4 cups)

INGREDIENTS

• 1-lb Murasaki potatoes, rinsed

• 1lb carrots, peeled

• zest of one lemon

• juice of 1 lemon

• 1/3 cup tahini

• 1/2 cup extra-virgin olive oil

• 2 tbsp maple syrup

• 1/2 tsp sumac, add more if needed

• 1/2 tsp cayenne pepper, add more if needed

• 1/2 tsp coriander, add more if needed

• about 1/2 tsp sea salt, add more if needed

• drizzle of extra-virgin olive oil, for garnish

DIRECTIONS

1. Preheat your oven to 400. Rinse potatoes/carrots and wrap them in aluminum foil separately. Roast them in the middle rack until fork tender (about 45 mins). Once roasted, let cool and remove the peel (I personally love to snack on them by dipping them in my favorite nut butter).

2. To a food processor or high-speed blender, add potatoes and carrots, lemon zest, tahini, olive oil, maple syrup, sumac, cayenne pepper, coriander, and salt.

3. Blend until smooth. If too thick, add 1-2 tbsp water at a time until desired consistency. Adjust the seasoning per your taste by adding more salt/coriander/cayenne/sumac if needed.

4. Once smooth, pour into a dish. Drizzle a heaping of fresh, good-quality extra-virgin olive oil.

5. Garnish with fennel pickled onions, pomegranate seeds, and sumac.

6. Grab crusty bread and dive in!

Notes

Fennel Pickled Onions

Ingredients

• 1 medium red onion, very thinly sliced

• ½ cup water

• ½ cup apple cider vinegar

• 1 ½ tablespoons maple syrup

• 1 ½ teaspoons fine sea salt

• ½ teaspoon fennel seeds

Directions

1. To a pot, add the water, apple cider vinegar, maple syrup, salt, and fennel seeds. Bring to a boil over medium heat.

2. In a clean air-tight jar, add the thinly sliced red onions. Carefully pour the vinegar solution into the jar. Cover and refrigerate once it comes to room temperature.