Weather: temps lingering in the 30’s, we got out all the winter clothes to begin preparing for imminent snow
What I’m listening to: the faint sound of my oldest watching Fellowship of the Ring in the other room
You should see my Bookmarks folder on my Mac. As I come across good recipe ideas, I bookmark them and put them into folders, like “main dishes” or “sweets” and save them for when I may perhaps someday need them. I also have a Pinterest board called Food to Try for the same reason. Between my computer and Pinterest, I have hundreds of online recipe ideas just waiting to be tested and tried, and perhaps even one day published on the blog. Granted, there are dozens of concepts and recipes I never get around to. And I try to be very disciplined and force myself to go through and clean out my Bookmarks about once a month. For example, I went through my Bookmarks in September and deleted all the summer recipes I never used because I needed more “room” for fall and winter recipes.
I bookmarked this recipe months ago. I mean, many months ago. I remember when I traveled to California in June and happened to mention to one of my family members that I was saving a Sweet Potato Hummus recipe to try in the fall. It’s rare that a recipe stands out like that. And it’s even more rare that it lasts that long in the bookmarks folder before being deleted. Because, quite frankly, the thought of sweet potato hummus sounded brilliant to me. And, after months of waiting, it was brilliant.
I baked up some homemade Flour Tortilla Chips to go along and they were pretty darn perfect together. I think you’ll agree with me that this autumnal take on hummus is something quite special, with its orange hue and complex flavors – cumin, paprika, cayenne, and cinnamon, coupled with garlic, chickpea, and the natural sweetness of the sweet potato. Y.U.M.
Sweet Potato Hummus with Baked Flour Tortilla Chips
Adapted from [Spoon Fork Bacon|http://spoonforkbacon.com/2012/01/sweet-potato-hummus-and-cumin-flatbread-chips/]
Yields: 2 cups
- For the Hummus:
- 1lb sweet potato or yam, cooked, peeled, and chopped
- 1 (14.5oz) can garbanzo beans, drained
- 1 garlic clove
- 1/3c olive oil
- juice of half a lemon
- 1t cumin
- 1t paprika
- 1/4t cinnamon
- 1/8t cayenne pepper
- pinch of nutmeg
- salt to taste
- For Serving: olive oil drizzle, sprinkle of paprika, couple grates of fresh nutmeg
- For the Chips:
- 8 flour tortillas, cut into triangles
- olive oil
- sea salt
!For the Hummus:
Add all of the ingredients to a blender or food processor and process until smooth. If too thick, more olive oil can be added. Season with salt to taste. For serving, drizzle the top of the hummus with olive oil, a sprinkle of paprika, and a couple of grates of fresh nutmeg. Serve with Baked Flour Tortilla Chips. Store in an airtight container in the refrigerator.
!For the Chips:
Preheat oven to 400 degrees. Place the tortilla triangles in a single layer on a large baking sheet. Brush the tortilla triangles lightly with olive oil. Season with sea salt. Bake for 6-10 minutes. or until they begin to brown and crisp up (they get more crisp as they cool). Check for seasoning and salt again after baking, if needed. Serve.