The Easter meal is a great time to spice up the menu with Hummus, a comforting old favorite dish that shows off a brand new coat of brighter colors. Hummus is so versatile it has become the base for a banquet of unique versions that bring nuance to a traditional, centuries-old Middle Eastern dish. Sweet potatoes, still very plentiful at this season, turn this familiar appetizer into a velvety smooth, super nutritious, and very tasty starter. A hearty tuber, sweet potatoes are often featured on the Easter dinner plate. This unique take on hummus adds another delicious way to enjoy the naturally sweet vegetable. For convenience, I've made this dish up to two days ahead and found it retains its color and flavor magnificently. Serve the hummus with wedges of pita bread. Consider putting this recipe to work as the base of an open-face sandwich. For a tasty breakfast, I spread a generous layer of the hummus on whole-grain bread. Then I top it with sliced tomatoes and a slice of Daiya cheddar or Swiss cheese and melt it in the oven at 400 degrees F. for about 5 to 7 minutes. It's really tasty and quite wholesome, too.
SWEET POTATO HUMMUS
Yield: about 3 1/2 cups
1 (14-ounce/396g) can garbanzo beans, drained and rinsed
2 tablespoons minced parsley
Pita bread, cut into wedges
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