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Prep 15 mins
Cook 0 mins
My aunt made this at dinner the other night. She got it from Chatelaine magazine. I liked it so much I searched Chatelaine's website for the recipe and I am placing it here for safe keeping. Note: The recipe calls for store bought hummus as an ingredient but you could surely use your own home made hummus instead.
- Pierce potato with a fork, then place in microwave on a piece of paper towel.
- Microwave on high until very soft, 4 to 6 minutes.
- When cool enough to handle, cut in half.
- Using a spoon, scrape flesh into a bowl.
- Mash with a fork until smooth.
- Stir in hummus, garlic and cumin.
- Taste and add salt and pepper, if needed.
- Spoon into a serving bowl and sprinkle with onion.
- Dip will keep well, covered and refrigerated, up to 2 days.
- Sprinkle with onion just before serving.
- Excellent with celery sticks, toasted pita triangles or bread sticks.
I'm rating this b4 I even get it on any crackers, LOL! I tried this right out of the blender and I love it! I used Creamy, Yummy, Hummus, Hummos, Hummous - However U Spell It! for the base (using PB instead of tahini) and used 1/4 tsp cumin, 1 large garlic, and a bit of salt. I pureed it all in the blender and needed to add a little water to get it to blend. But it's fantastic! I think the lower cumin amt will be just right for the others too. Definitely will make again, as the only oil is what's in the hummus.
I made this a long time ago for a gathering. The color was wonderful, and I think the sweet potato made a mellow, but not bland, impression on the hummus (obviously this will depend a lot on the hummus). I served it with cucumber slices and rice crackers for an app on the lighter side.
This was really good...the kids even ate a little. Hubby still did not care for it. Still looking for a hummus that the hubby will eat.