During our jaunt through London we came upon a restaurant that advertised a sweet potato and cilantro hummus. Unfortunately, we were not able to try the dish due to a persistent and insatiable desire for Sunday roast; you only have so many meal opportunities when you’re on vacation. Still, I thought it sounded interesting enough that I wanted to try and see what we could do with these flavors at home.
I had originally wanted to make this as the filling for a “quesadilla” using red peppers, but I couldn’t get the texture quite right. You need the crunch of the pepper to make the quesadilla concept work, but the flavor of the roasted red pepper is required to create the best taste. Unfortunately, roasting the pepper means no more crunch. The compromise I found was to add the red pepper to the hummus and serve with crunchy crudités. The flavors together work in almost perfect harmony. Yes, it’s a simple recipe, but who says that easy can’t be tasty, too?
What You’ll Need:
- 3 sweet potatoes, peeled, boiled, cubed
- 1 cup cilantro, diced fine
- 1 can garbanzo beans
- 1 red onion, diced
- 1 red pepper roasted, diced
- 1/8-cup water
- 3 tbsp. Olive oil
- 2 clove garlic, minced
- 1 tbsp. paprika
- Salt, to taste
- Pepper, to taste
- Carrot sticks
- Bell peppers, red, green or yellow
- Combine all ingredients in a blender and puree until smooth.
- Serve chilled or at room temperature with accompaniments.