While the weather is trying to figure out whether it is Autumn or Summer, the markets are saying that it is Autumn.
Sweet potatoes are in season here. I love steaming them. The satsuma imo (sweet potato) turns a bright yellow.
In July, while I was in Hawaii, I found this recipe in "Body and Soul" for hummus using sweet potatoes.
Since I had some leftover sweet potato, I bought a bottle of garbanzos and tried this recipe.
I've put the amounts that I used in (italicized parentheses).
Sweet Potato Hummus from "Body and Soul" July/August 2009
makes about 4 cups (made a little over a 1 cup)
1 pound (about 453 grams) of sweet potato, steamed, cubed and peeled (150 grams sweet potato, steamed and cubed, I didn't peel all the pieces)
1 can (19.5 ounce) chickpeas, drained and rinsed (220 grams garbanzos about 7.5 ounces)
1/4 cup lemon juice (3 tablespoons lemon juice)
1/4 cup tahini (2 tablespoons tahini)
2 tablespoons EVOO
2 teaspoon cumin (1 teaspoon cumin)
1 clove garlic, chopped (1/2 clove garlic, chopped)
salt & pepper (I didn't add salt nor pepper)
Steam the cut sweet potato about 10 to 12 minutes
Whiz everything in a food processor
Add water if necessary (I added 1/4 cup of water)
Serve with pita and/or veggie sticks
NOTES: I think if I used more sweet potato, the flavor of the hummus may have turned out a little sweeter. While peeling the steamed potato, I thought it was a waste to throw out the skin, so I left the rest of them and found that it added some nice purplish flecks here and there.
My food processor is quite small, so there were a lot of "unprocessed" bits. Still I liked this, and would definitely make it again, maybe adding more sweet potato the next time, just to see if the flavors would be different. I served this with carrot and celery sticks.