AFC Sweet Potato Hummus

SWEET POTATO HUMMUS

Simple and elegant combined makes everyone want to make this Velvety smooth appetizer delight! Exquisite texture and flavor. You wanted an easy appetizer to make for the holidays or any special occasion? This is it. Or, make it the same way, heat it and serve as an elegant side dish vegetable!

How much effort does it take to bake some sweet potatoes? Then what are you waiting for? Make them a few days ahead, then when needed, all you do is reach into the fridge. AFC Sweet Potato Hummus has a longer shelf life than most appetizers, so go for it. Surprise everyone with the newest State Of The Art Hummus – made Àla Sharon.

Makes 2-1/2 cups

3 lg. baked till soft sweet potatoes

1 t. pink Himalayan salt

2 t. garlic powder

1/4 c. extra virgin olive oil

pitted Kalamata olives, cut in half from end to end, then cut each half from end to end into tiny slivers – for garnish

chopped red roasted pepper, drained – for garnish

fresh chopped parsley – for garnish

extra virgin olive oil drizzle – for garnish

your favorite tortilla chips – sprinkled with smoked paprika on the platter

Place whole, washed sweet potatoes in preheated 400 degree oven and bake till fork-tender. Remove from oven and chill overnight or till ready to make hummus – several days down the road is okay.

When ready, peel the 3 baked, chilled sweet potatoes, removing rough spots. Cut into cubes and place in food processor. Process till smooth, stopping every 30 seconds so the unit doesn’t overheat.

Add salt, garlic and 2 Tablespoons of the oil. Process, again, till very smooth. The smoother the better.

Let the hummus rest a few minutes in the food processor before adding the remaining 2 Tablespoons of oil and processing again till velvety smooth. You’ll know when you’re there by tasting as you go along. When you groan and your soul smiles and you say to yourself. Oh my God. This is perfection.

Now, to get there you need to bake your potatoes till soft, when you insert a long pronged fork into the center, it should slide all the way through and back again with ease. And you need to chill them overnight or longer as the syrups in the potatoes develop and ooze out of the pricked openings, they’ll leave a trail behind them so you know when they’re ready [This is an example of a couple of rolling sentences].

Transfer hummus to serving dish. Top with olive slivers, chopped roasted pepper and parsley. Drizzle with a little extra virgin olive oil, surround with your favorite tortilla chips – sprinkle lightly with smoked paprika and serve. You don’t have to wait for the ouz and ahz. They’ll be coming.

Notes: If per chance you have leftovers, which you won’t unless you made it for yourself, then next time you serve it, stir the garnish-topped leftover hummus so that the garnishes are in the hummus rather than on top of it, replate it and serve. Just as Perfect the next day.

If you prefer to serve this hummus with veggies instead of chips or flatbread instead of veggie or chips then that’s fine too. Or do all three. It’s your holiday. Eat it with wooden disposable ice-cream spoons if you have a lot of weight-watchers in the crowd. Make it a tasting. I like that idea. I tasted it that way this morning, when I was checking the leftover status. Whoa. It didn’t loose anything.

In fact, I decided to heat it up and make a Christmas dinner side vegetable with it.

VEGAN CHRISTMAS DINNER 1