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.
SWEET POTATO HUMMUS with TOASTED PISTACHIOS and FETA
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
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.