This recipe is from my cooking class at MUIH. Me and my team of classmates were given specific conditions and limited resources to create delicious meals. I love sweet potatoes and have never tried using them in this manner so it was fun to try it! The ingredient that gives this hummus some awesome flavor? The leeks. So don’t skip them. -XO Raw Girl
Yield: 6-8 servings (as appetizer)
Ingredients
1 cup soaked white beans
1 cup cubed sweet potato (orange)
2 cloves garlic
1 teaspoon coconut oil
½ of the white part of a leek (washed thoroughly)
2 teaspoons fresh turmeric, grated or minced (use microplane or box grater)
2 teaspoons sea salt
⅛ teaspoon curry
⅛ teaspoon black pepper
1.5 Tablespoons lemon juice
Optional: 1 Tablespoon pistachio nuts + ½ teaspoon sea salt
- In a large pot, cover the beans with 4 cups water and bring to a boil. Reduce to a simmer and cook until soft, approximately 20 minutes. Using a slotted spoon, strain out the white beans and set aside.
- Add the cubed sweet potato and the garlic cloves to the simmering water. Cook until soft, about 10-15 minutes.
- Meanwhile, thinly slice the white part of the leek. Melt 1 teaspoon coconut oil in a frying pan. Add the leeks and sauté over low-medium heat until slightly soft and fragrant, adding a dash of salt as desired.
- Drain the sweet potato and garlic cloves, reserving ¼ of the cooking liquid.
- Add the remaining ingredients – white beans, sweet potatoes, garlic, ½ the cooked leeks, turmeric, sea salt, curry, black pepper, and lemon juice – to the food processor and blend until smooth. Add the reserved cooking liquid as needed, and adjust lemon juice, salt, pepper, and curry to desired taste.
- Optional pistachio dust: in a spice grinder or small food processor, grind the pistachios and the sea salt.
- Add hummus to a serving bowl and sprinkle with the optional pistachio dust. Garnish with the remaining caramelized leeks. Serve with crudité, such as carrot coins and celery sticks.