Sweet Potato Hummus with Toasted Pistachios and Feta

Go into any supermarket and the ever expanding selection of hummus will tell you hummus has become the snack of the moment.   Philadelphia just opened a “Hummusiya” restaurant called Dizengoff, named after the famous food street in Tel Aviv.  A restaurant serving nothing but hummus?  You bet!  Hummus is a no-guilt snack food gaining in popularity because it is nutritious,  packed with good fat, fiber, protein and tons of flavor.  This creamy sweet potato hummus offers a seasonal twist on the traditional hummus.  It is easy to make and such a pretty addition to the menu when presented  in a hollowed out squash.  Serve with warm pita points.

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SWEET POTATO HUMMUS with TOASTED PISTACHIOS and FETA

Ingredients:

1 lb sweet potatoes

1 t cumin seeds

juice of 1 and 1/2 lemons

1 t salt

1/4 t cayenne

1/2 t black pepper

1 clove garlic, crushed

2 T tahini

1 T olive oil

3 t brown sugar

zest of an orange

2 T crumbled feta for topping

2 T toasted pistachios for topping

paprika for presentation

squash or sweet pepper to use as a bowl

1 T olive oil for drizzling

Method:

1-  Bake the sweet potatoes whole at 350F for about an hour.  Cool, peel and place in a food processor equipped with a blade.

2-  Toast the cumin seeds over low heat until their fragrance is released, about 2 minutes.  Crush them with a spice mill or with a mortar and pestle.

3-  Place all ingredients, except the toppings in the food processor and purée until smooth.

4-  Refrigerate overnight to get the flavors to meld.  Serve in a hollowed out squash or sweet pepper.   Top with toasted pistachios, feta and a drizzle of oilive oil.  To toast the pistachios I sautéed them in the same pan I had used for the cumin seeds, over low heat,  until they were golden, without any added oil.   Scatter some extra pistachios and feta on your platter and sprinkle the top of your dip and the platter with extra paprika for color.   Serve with warm pita points or crackers.

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Setting up the presentation: the dip is scooped into a squash, the lid is leaned on the side for a pretty detail. A bittersweet vine snuggles next to the squash for a layering of seasonal detail. Paprika is sprinkled around the edges of the platter along with some of the feta and pistachio topping.

Setting up the presentation: the dip is scooped into a squash, the lid is leaned on the side for a pretty accent. A bittersweet vine snuggles next to the squash for an extra layer of seasonal detail. Paprika is sprinkled around the edges of the platter along with some of the feta and pistachios.

The final platter with warmed pita points and crackers added.

The final platter with warmed pita points and crackers added.

A seasonal appetizer sure to get your fall get togethers going!

A seasonal appetizer sure to get the party going!

 

26 thoughts on “Sweet Potato Hummus with Toasted Pistachios and Feta

    • Thank you Nancy! I think any vegetable or bean can be transformed into hummus as long as tahini and lemon juice is added. Yum! This was really popular at a potluck I attended yesterday.

      Sent from my iPad

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  1. simply fancy and delicious starter doc!!!
    not only on your party i guess,
    your patients would be glad enjoying this hummus in a lounge of your clinic, before the periodontal surgery for sure, lol
    #everythingispossible, lol

  2. I still remember when I was a young mother and we use to play cards on Saturday nights. I served my guests hummus and they thought it was this exotic mdish from a far away land when I pronounced it. Hey, it was the 70s, lol…

    It amazes me that there are so many versions of hummus. I’m a classical girl myself with Sabre being my favorite store bought but I love making my own too. I will need to remember to check out that place in Philly. I’m in central PA…

    Thanks for sharing, Johanne…btw, stopping by from Dedy’s blog…

    • How nice to hear from another fan of Dedy’s in PA! Small world isn’t? I don’t remember how I discovered Dedy but he cracks me up. I don’t think I would ever recreate his elaborate recipes but that man can cook! I am a retired periodontist so we banter about our professional association. We used to have a second home in the Poconos(Lake Naomi). Are you in that region of PA?

      I love classic hummus as much as you and buy plenty of it. This was a fun twist on the classic and it truly was delicious. The Hummusiya of Philly was opened by the owner of Zahav in Society Hill. If you haven’t been there, go! The hummus is to die for, made with butter they say. One of my favorite restaurants.

      Thanks for stopping by!

      Sent from my iPad

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  3. Johanne, you give Martha Stewart a run for her money with your fabulous recipes and gorgeous styling. The world has gone hummus crazy and with good reason too – I love the spicing and butternut in yours! Happy Fiesta Friday!

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