My inspiration for this appetizer came from a “pin” I made on the Williams-Sonoma blog, “Taste.” I had some organic sweet potatoes in the pantry and a can of tahini in the refrigerator, so I said to myself, “give it a try.” The blog only had a list of ingredients, so I had to experiment as I went along. I did not add any olive oil, because there seemed to be enough oil from the tahini. It has a smoother texture than traditional hummus made with garbanzo beans and was quite easy to make and yummy to eat!
- 4 organic sweet potatoes (4 to 5 inches in length)
- ¼ cup tahini
- ½ cup water
- 3 tablespoon lemon juice
- 1 to 2 garlic cloves, minced
- Sea salt
- Chopped parsley for garnish (optional)
- Scrub sweet potatoes thoroughly. Prick each potato several times with a fork. Cook in microwave at high power for 3 minutes, then rotate potatoes and cook for another 3 minutes. Cooking time will vary due to differences in microwaves and size of potatoes. Cook until you can “squeeze” them.
- Wait for potatoes to cool. Put contents of potatoes in blender. Add tahini, water, lemon juice and garlic. Blend thoroughly. Add salt to taste.
- Serve with pita chips or vegetables.