This hummus recipe was created by our friends at Seed + Mill - using their smooth and delicious organic tahini and our smooth and delicious organic garbanzo beans. While initially intended as a Thanksgiving side, this is a dish we'll be making on repeat well after the holidays.
- 1 large sweet potato, cubed
- 2-3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar (or maple syrup)
- 1 teaspoon sesame seeds
- 1 cup walnuts
- Salt + pepper, to taste
- Optional: 1/2 teaspoon chili flakes
Pre-heat oven to 400 F. Place cubed sweet potatoes in a medium mixing bowl and toss with olive oil, cinnamon, brown sugar and a pinch of salt. Place on a parchment lined baking sheet and bake for 30-40 minutes or until browned and the potatoes have crispy edges.
While the potatoes are roasting, place the walnuts and a drizzle of olive oil into a medium sized skillet on high heat. Watch the fry pan carefully and give it a regular shake, for approximately 3-4 minutes until the nuts start to toast. Turn the heat off, add the sesame, pinch of salt, pepper, and chili flakes, if using. Toss again in the fry pan and then place on parchment lined plate or board to cool. Once cooled, roughly chop the nuts.
To assemble: swoosh the hummus on the base of a serving platter. Top with sweet potatoes, then add the walnuts. Finish with a drizzle of olive oil.
This dish is best served warm or at room temperature.