(Purple Sweet Potato Hummus with Toasted Sesame Oil)
Today I’d like to share this recipe for Purple Root Dip. An everyday sort of recipe, Bris spread it on flatbread, which then gets rolled up with fresh veggies for a simple, fast lunch. It’s a spin-off of hummus that uses purple sweet potato to give it a bright purple color.
Ingredients
- 1 cup cooked chickpeas
- ½ cup cooked and mashed purple sweet potato (can substitute regular orange sweet potato)
- 3 tbsp tahini
- 2 cloves roasted garlic
- Juice of 1 lime
- 2 tbsp toasted sesame oil
- 1 tsp ground fennel seed
- Salt to taste
- Water or reserved cooking liquid as needed for consistency
- Garnish: toasted sesame seeds or toasted pumpkin seeds
Method
- Steam, roast, or boil purple sweet potato until very tender. Mash smooth and let cool slightly.
- In a food processor, combine chickpeas, mashed sweet potato, tahini, roasted garlic, lime juice, toasted sesame oil, ground fennel seed, and salt.
- Blend until creamy, adding water gradually to reach your preferred consistency.
- Taste and adjust lime, salt, or oil as needed.
- Transfer to a serving bowl. Garnish with toasted sesame seeds and toasted pumpkin seeds. Alternatively, spread on flatbread, top with sliced vegetables, and roll up for a simple lunch.