Yesterday, I noticed someone on twitter refer to “being hungry” so they ate “old hummus” and proceeded this with the #paleo hashtag. Now hummus, as you may or may not know, is made primarily from garbanzo beans (commonly referred to as chick peas) which by all Paleo standard is a no no. Legumes a definitely permitted. However, hummus is fracking delicious!! After I saw that I thought back to the last time I had the scrumptious condiment. It had been over 2 years!!
Now I wanted some. How to make a paleo version of this Middle Eastern delicacy?
I don’t know why, but A white fleshed sweet potato came to mind. The ones I get from my local Asian market that they name “purple sweet potatoes”. Unfortunately the skin is the only thing that is purple, but for this case that was what I was looking for. (I would really like to find actual purple fleshed sweet potatoes…)
The recipe turned out pretty well. The texture and aroma were bang on. The only difference in flavor was a slight sweetness from the potatoes. Still and all, excellent!
- 1 lrg Sweet Potato (white fleshed, cubed and boiled soft)
- 1/4 cup Tahini (sesame butter)
- 1/4 cup Coconut Milk
- 1/4 cup Olive Oil
- 3 cloves Garlic (crushed)
- 1 Lemon (juiced)
- 1/2 tsp Cummin (ground)
- Salt and Pepper to taste
- Place all of the ingredients into a food processor or a blender and puree.
- If the hummus is too thick, add in some water, a bit by bit, to get the desired thickness.
- Place in a glass container and refrigerate. Will keep for a few weeks.
- To serve, place on a dish, sprinkle on some paprika and drizzle with some olive oil
If you make this, please let me know how it went for you and wether you liked the recipe or not. 🙂