Sweet potato hummus is great addition for a Halloween gathering – it’s orange and not coming from the candy trough. And it’s easy to make. In fact, the longest part of the preparation is the sweet potatoes roasting in the oven. Kim O’Donnel, author of the cookbook "Meat Lover's Meatless Celebrations," shares her recipe.
Sweet Potato Hummus
2 pounds orange-fleshed sweet potatoes (also sold as garnet or jewel yams)
1 medium-size yellow onion
Olive oil, for brushing
1 clove garlic, minced
2 tablespoons tahini
1⁄4 teaspoon paprika or other medium-heat ground chile pepper
1⁄2 teaspoon salt
2 to 3 tablespoons freshly squeezed lemon juice (about 1⁄2 medium-size lemon)
tools: Food processor or heavy-duty stand blender
Preheat the oven to 400°F.
Wash and scrub the sweet potatoes. Cut into 3- to 4-inch pieces, regardless of the width. Keep the skins on.
Slice the onion in half and peel. Brush the onion and sweet potatoes with olive oil and place in a baking dish in a single layer. Cover with foil and roast for 1 hour; the sweet potatoes should be extremely tender.
Let cool for about 10 minutes. Peel off the skins of the sweet potatoes.
Place all the roasted vegetables in the bowl of a food processor or heavy-duty stand blender and puree. Add the garlic, tahini, paprika, and salt and blend. Then gradually add 2 tablespoons of the lemon juice and taste. Add more as needed.
Serve at room temperature with chopped fruits and vegetables: apples, bell peppers, celery, endive, jicama, and pears are all great dipping companions.
Keeps well in an airtight container in the refrigerator for at least 3 days. The garlic flavor deepens with time.
Excerpted from “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2012.