Sweet Potato and Pecan Hummus
Makes a good dip or side for vegetables, fish, meat and poultry. You can also switch it up with Ethiopian Berbere or Cajun spices for a different taste.
- ½ cup pecans
- 4 scallions
- 2 roast sweet potato, chilled
- 2 Tbsp lime juice
- Salt to taste
- ½ tsp cinnamon, ground
- ½ tsp thyme
- 1 tsp smoked paprika
- Chile flakes, to taste
- 2 Tbsp nut or olive oil
- Pecans for garnish
Place pecans in a food processor and purée to a fine paste. Set aside.
Chop scallion whites finely. Place in a bowl. Set greens aside for garnish.
Peel then cube sweet potatoes. Add to the bowl with lime juice, salt and spices. Mash with a fork until you achieve desired texture: smooth or chunky. Incorporate pecan butter to the purée, the add oil of your choice and stir. Add a little water if the hummus is too thick.
Garnish, to taste, with scallion greens, pecans, paprika, and a splash of nut or olive oil.
A variation of the Squash and Hazelnut Hummus from The Spice Trekkers Cook at Home