I have been informed by various and sundry Middle Easterners that it’s not hummus without tahini. Could you put tahini in this? I’m sure you could. I haven’t tried it, but maybe you will.
This is a recipe that you really can’t get wrong. Your garbanzo to sweet potato to garlic to lemon juice etc. ratios are all a matter of taste.
♫ Music pairing: something smooth. ♫
This 1989 hit is from Big Daddy Kane’s second album, “It’s a Big Daddy Thing.”
Now I have heard through the grapevine that the secret to super smooth hummus or nearly-hummus is freeing each of the chick peas from their saggy little skins. I thought I’d give it a try this time around.
It turns out this is a huge pain in the derrière.
I experimented with various ways of slipping them out. Some of these experiments resulted in the chick peas being squashed before their time. Some of my methods resulted in chick peas shooting across the room. It turns out that the only way to do it is to gently squeeze them, one by one, out of the skin.
I won’t be using this technique again, I can tell you that!
Good thing roasting sweet potatoes is far less labor-intensive.
Here are the approximate ratios I used:
- One roasted sweet potato
- One cup cooked chick peas (or one can)
- Juice of 1/2 lemon
- One clove of garlic (or more, it’s your party!)
- One teaspoon cumin
- Two to four tablespoons olive oil
- Additional seasoning: I have used Aleppo pepper, smoked paprika, and cayenne; all good choices.
- Salt and pepper
- Sweet potatoes take about 45 minutes to roast in the oven at 400 degrees. Wash and dry them, poke some holes in the skin with a fork, put them in a pan or baking sheet or whatever you have handy, and stick them in the oven.
- Once they’re done, let them cool, and then the skins come off very easily (like in the photo above).
- Put everything in a food processor until smooth, and enjoy!