Sweet potato red curry hummus

Sweet potatoes when I was a kid were served only at Thanksgiving, and always with marshmallows. Not the kind of childhood food memory I ache to recreate. These days they have made it into the “normal” category of side dishes and into my recipe files in several ways – from daughter Molly came a link to Martha Stewart’s almond chicken soup with sweet potatoes and collard greens and oven-baked sweet potatoes with brussels sprouts. Then a chef I worked with on one of our catered dinners made beet hummus. The bright pink color must have scared off a lot of people because there was a lot left over, which was fine by me. I gladly took it home and ate it for a week. That set me off on a quest to discover more hummus varieties, piqued especially by some spicy carrot hummus tasted while visiting Molly in Seattle. You can find my take on that here. Always a fan of combining spicy with sweet, this sweet potato red curry combination fits me to a T.

The only real prep for this is cooking the sweet potato. Use a medium-large one that will yield 3-4 cups of peeled, cubed potato. I chopped 3/8″ thick slices through a food dicer fitted with a ¼” cutting attachment. Put the cubed potato in a microwave-safe bowl with a couple tablespoons of water. Cover and microwave till soft, about 5-10 minutes. Chop up 2-3 cloves of garlic, drain the garbanzos, and you’re ready to throw it all into a food processor.

– Joan, 6 September 2019


Sweet potato red curry hummus

  • Servings: About 2 cups
  • Print

  • 1 medium-large sweet potato, peeled, cubed, and cooked till soft
  • 1 15-oz. can garbanzo beans, drained, liquid reservedIMG_1676 2
  • 3 tablespoons olive oil
  • 3 tablespoons tahini
  • 2-3 garlic cloves, chopped
  • 1 tablespoon lime juice
  • 1-3 teaspoons red curry paste, to taste
  • 1 teaspoon cumin
  • salt and pepper to taste

Place everything except the reserved liquid from beans into a food processor and blend till smooth, adding some of the reserved liquid if needed to thin. Store covered in refrigerator overnight before serving. Garnish with cilantro pesto and chopped red jalapeños, or chopped peanuts, green onions, and chili oil. Serve with vegetable crudité, pita, or crackers.


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