I love using ingredients that are in season. Sweet potatoes have been essential for fall and wintertime, but the hummus has become so popular that it’s being kept on the menu. Sweet potatoes are versatile in a way that makes the dish both sweet and spicy. I love the consistency the sweet potatoes create. It makes the hummus less dense and more fluffy in texture. The color is also very vibrant so it plates beautifully.
5 medium sweet potatoes
5 garlic cloves
1 cup tahini
1 cup smoked paprika
1 cup plus 2 tablespoons canola oil
2 tablespoons creme fraiche
1 small red onion, diced
1 cup sliced almonds
Baharat spice mix (1 tablespoon each of cinnamon, cardamom and English pepper)
1 teaspoon Aleppo pepper
Preheat oven to 350 degrees. In a medium pot, boil sweet potatoes until tender. Allow to cool. Add to a food processor and blend with garlic and tahini until smooth.
To make the paprika oil, simmer paprika and canola oil in a medium saucepan over low heat for five minutes. Allow to stand for 20 minutes; strain into a squeeze bottle.
In a small bowl, combine creme fraiche and onion. Set aside.
On a baking sheet, spread almonds in an even layer. Toss with remaining canola oil and baharat spice mix. Bake for five minutes.
Scoop sweet potato mixture onto a plate. Create a nest and place creme fraiche in the middle. Add the almonds, paprika oil, and Aleppo pepper. Garnish with thinly sliced onion and parsley sprigs. Serve with pita or sliced vegetables.
Editor’s note: A version of this story appeared in the Fall/Holiday 2018 issue of Brownstoner magazine.
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