Murasaki Sweet Potato Hummus

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

Murasaki Sweet Potato Hummus

Time: 15 minutes (+ 1 hour roasting time)

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

INGREDIENTS

• 2-lb Murasaki potatoes (about 6-8 medium potatoes), slow-roasted and peeled

• 1 (15-ounce) can of chickpeas, drained

  • reserved 4-6 tablespoons of aquafaba (aka chickpea juice),

• zest of one lemon (about 1 tablespoon of lemon zest)

• 1/3 cup tahini

• 1/2 cup extra-virgin olive oil

• 2 tablespoons maple syrup

• 1/2 teaspoon sumac, add more if needed

• 1/4 to 1/2 teaspoon cayenne pepper, add more if needed

• 1/4 teaspoon nutmeg, add more if needed

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

• drizzle of extra-virgin olive oil, for garnish

• pickled onions, for garnish

• sprinkle of sumac for garnish

• chopped cilantro, for garnish

DIRECTIONS

1. Begin by slow-roasting sweet potatoes. Preheat your oven to 400 degrees. Rinse and scrub your potatoes and pat them dry. Wrap them in 2 bundles with aluminum foil. Roast them until fork tender and almost caramelized (about 1 hour). Once roasted, let cool and remove the peel (I personally love to snack on them by dipping them in my favorite nut butter).

2. Drain the chickpeas and reserve the aquafaba (aka bean juice). Place the aquafaba in a container in the freezer to chill for later use in this recipe. You can choose to use dried chickpeas that have been soaked overnight and boiled, but for ease and our sanity, this recipe works wonderfully using the canned stuff!

3. To a food processor or high-speed blender, add chickpeas, lemon zest, tahini, olive oil, maple syrup, sumac, cayenne pepper, nutmeg, salt, and the peeled, roasted, potatoes.

4. Blend until smooth. If too thick, you will need to add chilled aquafaba or water to the mixture to help smoothen it out. I like to add 1-2 tablespoons of chilled aquafaba (which will help “fluff” up the hummus) or water until my desired consistency. I have found 4-5 tablespoons of additional liquid works best for me. Adjust the seasoning per your taste by adding more salt/nutmeg/cayenne/sumac if needed.

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

6. This is a great time to garnish with chopped parsley, lemon zest, sumac, and some pickled onionea.

7. Grab crusty bread and dive in!

Notes

Sweet and Salty Curried Pumpkin Seeds

Ingredients

• 1/4 cup pumpkin seeds aka pepitas

• 2 tablespoons olive oil

• 1/2 teaspoon curry powder

• 1 tablespoon brown sugar

• salt, to taste

Directions

1. To a skillet, add about 2 tablespoons of olive oil and heat it over medium-low heat. Add your pumpkin seeds and toast until slightly browned.

2. Once browned, add the curry powder to the skillet. Using a spatula, toss to coat. Remove from the heat and add to a bowl.

3. Add the brown sugar and a pinch of salt. Toss to coat and let chill.