I had the pleasure of taking a fabulous Lebanese Cuisine cooking class last week at PCC Natural Markets and was inspired to adapt a dish that was taught in the class. The instructor was Sureyya Gokeri, an amazing cook and even more wonderful person. Sureyya’s food is truly an extension of her warm, inviting and spicy personality. She introduced us to a new and exciting type of Hummus called “Farak Hummus”, or Yam Hummus.
Like most westerners, when I think hummus, I think beans, specifically garbanzo beans. Or maybe even Fava beans. But not just potatoes and definitely not sweet potatoes.
What a great surprise! The texture was similar to garbanzo bean hummus and the flavor profile was bold and interesting with just the right kick.
Seriously delicious and addictive!
It was so delicious and so different than how we usually eat hummus or sweet potatoes; it was almost like being introduced to a new food.
Did you make this recipe? Please give it a star rating below!
Sweet Potato Hummus. Farak Hummus
- 2.5 pounds sweet potatoes peeled and cubed
- 3 cloves garlic chopped
- 1/3 to 1/2 cup water as needed
- 1 large lemon juiced
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon cayenne pepper
- parsley chopped for serving
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Round up your ingredients.
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Roughly chop some fresh parsley and set aside.
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Peel the sweet potatoes and evenly cube them. I cut each potato into half lengthwise and then each half into quarters. It is not important how you cut them as much as it is that the cubes are the same size so the potatoes cook evenly.
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Place a steamer insert or basket into a large pot and fill with just enough water so that it is about 1/2" below bottom of steamer. Toss in 1 to 2 tablespoons of kosher salt. Place potatoes in steamer. Bring to a boil. Once boiling, cover, reduce heat to medium low and cook 10 to 12 minutes, until potatoes are fork tender. Remove from heat and let cool for 5 to 10 minutes.
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Add garlic cloves to bowl of food processor. Process until finely chopped.
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Add potatoes and process until smooth, slowly adding water as needed.
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Add all remaining ingredients except parsley and pulse until blended together.
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Transfer to a small pot and simmer on low until ready to serve.
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Serve with fresh chopped parsley and pita bread. Some additional serving ideas include as a side dish, as a spread in a wrap or sandwich, or as a dip for vegetables. I served this as a dip for pita and also as a bed for Spiced Grilled Shrimp and veggies. Enjoy!
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Adapted From PCC Cooks, “Lebanese Cuisine by Sureyya Gokeri”
Wow Alyssa that looks amazing!!! I looooove sweet potatoes and never would have thought to use them for hummus. I can’t wait to try this!
Thanks Kristen – I was also surprised at good it was cold and then hot – that transformed the dish to another level!
This sounds incredible, I really love the idea of using sweet potatos in hummus! That cooking class sounds like it was a lot of fun!
Faith I totally thought of you and your expertise in Middle Eastern food during the class. The instructor was great and so knowledgeable. She told amazing stories of olive groves and fields of coastal produce in Syria. I wanted to run to the airport!!
YUM! I can’t wait to try your version. Thanks!
Thanks for stopping by Gracie!