Another new “hummus” recipe. And again, it’s a whole new experience for me. After the beetroot hummus, this time I dared to remove the chickpea completely from the recipe and replace it with sweet potato. But can the cream still be called hummus?
I’ve already mentioned in a few recipes that the Arabic language is sometimes, let’s say… funny. Hummus (or hom:mus pronounced) means nothing other than “chickpea/s”. Yes, singular and plural …
Anyway, you understand now why I wonder if it’s even okay to call the recipe hummus now. As a bean counter (muhahaha), you’re not really allowed to.
But it is not quite that simple. Hummus and baba ghanoush belong to the “M’tabbal” (M:tab:bal). This means that it is a cream that is “marinated” with lemon, garlic and tahini. The most important ingredient here is actually the sesame paste tahini. So I should actually call the recipe sweet potato m’tabbal – but no one understands.
If you ask me, the sweet potato hummus actually has more in common with the aubergine cream baba ghanoush than with the cream made from chickpeas. The smoked salt gives the sweet potato a heartier character and the tahini a nuttier one.
The preparation is also more similar to that of baba ghanoush: you scrape out the pulp and stir it around with a fork until it becomes a slightly fibrous cream.
So why do I still call the recipe sweet potato hummus and not sweet potato ghanoush? Because I can write whatever I want here and unfortunately hummus ranks higher on Google. 😛
But most importantly, the cream is divinely delicious!
Recipe for sweet potato “hummus
- Preheat oven to 200 °C top and bottom heat.
- Cut the sweet potato in half lengthwise and rub the cut surface with the smoked salt and olive oil.
- Bake the halved potato in a hot oven for about 40 minutes.
- Peel the garlic and crush it with a little salt in a mortar.
- Remove the potato from the oven after 40 minutes and remove the skin directly from the soft potato. (Caution: very hot!). Discard the skin.
- Mash the potato with a fork.
- Mix the garlic, lemon juice and tahini with the sweet potato and continue to stir everything into a cream with a fork.
- Season with (smoke) salt and pepper. One serving is about 500 g.