Sweet Potato Hummus with Kale Pesto & Fall Crudités

Node Shortcode: [[nid:11323]]

Recipe type: Appetizer
Cuisine: 3 Cups of Hummus

For the Hummus:

  • 2 medium sweet potatoes
  • ¼ cup olive oil
  • 3 tablespoons tahini
  • 2 cloves garlic
  • 1 lemon, zest and juice
  • 1 (15 oz.) can chickpeas, drained
  • ¾ teaspoon salt
  • ¾ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon smoked paprika

For the Kale Pesto:

  • 1 ¾ cups chopped kale
  • ¼ cup fresh basil
  • ½ cup olive oil
  • 1 lemon, zest and juice
  • ¼ cup walnut pieces
  • ¼ teaspoon salt

Suggested for serving:

  • Glass of Jackson Estate Outland Ridge Pinot Noir
  • broccoli
  • cauliflower
  • endive
  • sweet peppers
  • cucumbers
  • rainbow carrots
  • radishes
  • sugar snap peas
  • Olive oil

For the Hummus:

  1. Preheat the oven to 400F. Cut the sweet potatoes in half, place on a baking sheet and bake until soft, about 35-45 minutes. Remove from the oven and let cool.
  2. Scoop out the flesh of the sweet potatoes and add to the bowl of a food processor. Add the olive oil, tahini, garlic, lemon zest and lemon juice. Process on high until smooth.
  3. Add the chickpeas, salt and spices. Process on high until well blended, scrape down the sides if needed, and then process again on high for 5-10 minutes, until very smooth. Taste and add more salt, if preferred.

For the kale pesto:

  1. Combine all of the ingredients in the clean bowl of a food processor and pulse until smooth, about 1-2 minutes.

To Serve:

  1. Scoop room temperature sweet potato hummus into a serving bowl. Top with desired amount of kale pesto and drizzle with olive oil. Serve alongside crudités and any other desired items for dipping.
  2. Pour a glass of Jackson Estate Outland Ridge Pinot Noir and enjoy!