My fingers are firmly crossed that there is no such thing as the Hummus Protection Squad, or I’d be in serious trouble. You can call it a “dip” if it makes you feel better, it’s fine with me.  I adapted the recipe from several different sources, but the little detail I loved the most was using the microwave to cook the sweet potato. The flavor was still quite intense and the prep time substantially faster when compared to roasting, steaming, or boiling. Since America Test Kitchen recommended this method in several of their dips, I knew it would work. Those guys work hard to control all variables in their culinary experiments.

(inspired by several sources)

1 pound sweet potatoes (two, medium-large)
¾ cup water
¼ cup tahini
1 tablespoons olive oil, plus extra for drizzling
2 tablespoons yogurt
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground cumin
salt and pepper to taste
toasted sesame seeds (optional)
drizzle of olive oil (optional)

Prick sweet potatoes all over with a fork.  Place them over a paper towel in the microwave and cook until very soft, 10 to 12 minutes. Allow the potatoes to cool down until you can handle them safely. Slice them in half, scoop the cooked flesh, discard the skins.

Place the cooked potato in the bowl of a food processor. Add the water, tahini, olive oil, yogurt, lemon juice, all the spices, and process until completely smooth. Adjust seasoning with salt and pepper

For best flavor, allow the hummus to sit at room temperature for half an hour or several hours in the fridge, bringing to room temperature before serving.  Drizzle with olive oil and toasted sesame seeds, if desired.


to print the recipe, click here

Comments: First of all, don’t twist your nose at the microwave step. It works not only for sweet potatoes, but – ready for this? – eggplant! If you like to make baba ganush and until now have roasted the eggplant, give the microwave a chance. I intend to blog about it sometime, but it might take a while. I first saw it in an old book by Barbara Kafka, The Microwave Gourmet. Her words: the eggplant cooked in the microwave retains a beautiful green color, rather than taking on the dull brown of roasted eggplant. Mind blowing, don’t you think? Anyway, I hope I convinced you to try it.

I did not expect to like this departure on my favorite classic as much as I did. The texture won me over, big time, it is very creamy. The tahini takes it into hummus territory with the help of all the spices, but has a slightly sweeter and less sharp taste. I cannot quite comprehend that some people would not like the original version, but if you find yourself faced with entertaining these rare individuals, consider making this variation. It will be a hit.  As to what to enjoy it with, we have always been partial to Ak-Mak crackers, but the other day Phil brought home a box of Dr Kracker snackers and I have one word for you: dangerous. Actually, here is another: addictive. They are dangerously addictive. So so good! He found it at Marshalls, but here is a link to amazon, so you can see what I’m talking about. He bought two kinds, one with cheese and one with a mixture of seeds. I cannot decide which one I loved the most.  Even plain they are fantastic. You’ve been warned.

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