Sweet Potato & Roasted Garlic Hummus
Yield: About 2 cups
Prep time: 5 minutes, plus cooling time
Cook time: 1 hour
For the roasted garlic (method from How Sweet It Is):
1 head of garlic
1/3 cup extra virgin olive oil
2 sprigs fresh thyme
For the hummus:
1 large white or orange sweet potato, roasted and peeled*
3 tablespoons tahini
Cloves from 1 head of roasted garlic (from above)
1 tablespoon roasted garlic olive oil (from above)
1 tablespoon lemon juice, or to taste
1/4 salt, or to taste
Pinch of cayenne, or to taste
Cayenne or paprika
Roasted garlic olive oil
Raw vegetables (carrots, radishes, asparagus, celery, broccoli, and/or cherry tomatoes)
*Prick the sweet potato a few times with a fork and wrap it in foil. Place it right on the oven rack while you roast the garlic. The sweet potato will probably take longer than the garlic to cook; once the garlic is out of the oven, raise the temperature to 400 and continue to roast until a knife slides easily all the way through the sweet potato. Let it cool, then peel it.
To make the roasted garlic, preheat the oven to 300. Trim the top off the head of garlic so the top of each clove is exposed. If you want to make extra roasted garlic for another recipe, you can roast a few more heads. Place them cut side down in an 8×8 glass baking dish. Pour the olive oil over them, and place the sprigs of thyme in the oil. Cover the dish with foil and bake for about 45 minutes, or until the cloves of garlic are tender when pierced with a fork.
Using tongs, remove the garlic to a plate to cool. When it’s cool enough to handle, squeeze out the cloves or remove them with a fork. Strain the oil into a heatproof jar. If you are not making the hummus right away, both the roasted garlic and the oil need to be stored in the refrigerator. Dangerous bacteria can grow in garlic-infused oil if it is kept at room temperature. Extra oil will keep in the refrigerator for up to two days and is delicious in any savory recipes that call for olive oil.
To make the hummus, combine all the ingredients in a large bowl and process with an immersion blender, or process in a food processor, until smooth. Transfer to a serving dish and drizzle with a little of the garlic oil. Sprinkle with some cayenne or paprika and serve cool or at room temperature with vegetables.
Store any leftover hummus in an airtight container in the refrigerator. It will keep for up to two days.
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