A hummus with a complexity of flavor unlike no other. Preserving the lemons (recipe below) only takes 20 minutes, but make sure to do ahead of time. To cook your sweet potato, pierce and do either of the following: 1) Wrap in aluminum foil and bake at 425 degrees Fahrenheit for 55-65 minutes, or until soft when pressed 2) Wrap in a damp paper towel and microwave for 5-7 minutes, rotating the sweet potato every few minutes. Let the sweet potato cool at room temperature or in the fridge for 10-20 minutes before using it in the recipe.
2tablespoonsquickly preserved lemonssee below for recipe
2clovesgarlicpeeled
2teaspoonsharissa
1teaspooncumin
1 ¼teaspoonsalt
¾cupcooked sweet potatoor about the pulp of 1 medium sized sweet potato
1 14oz.can garbanzo beans; rinsed and drained
Instructions
Add all ingredients in the order listed to a blender or food processor and process on medium to high speed for 30 seconds- 2 minutes, or until the sesame seeds are completely broken down and hummus is creamy. Scrape down the sides halfway through blending if needing to as well.
If hummus is too thick for your liking, blend in an extra 1-3 tablespoons water until your desired consistency.