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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Adapted From PCC Cooks, “Lebanese Cuisine by Sureyya Gokeri”
I just now had the same reaction you did in regards to using sweet potatoes in hummus! This is truly a brilliant idea. I do like garbanzo beans and traditional hummus, but I prefer sweet potatoes and love the spices you put in this spread. Great going and I love your site!
Hi Julia! Thanks for stopping by 🙂
Love the idea of using weet potatoes! I would have never thought of this… thanks for sharing!
It was surprisingly delicious!
I love this idea!
Thanks Lexi – this way (hot) of eating hummus is really interesting!
You may be able to find purple sweet potato at whole foods or traders joe, definitely at the Asian market. It has a drier texture and is very sweet.
I am putting these on my shopping list!! I shop at both TJ’s and WF and we have a very large Asian grocery close by. I’ll let you know what I find 🙂
Love the idea of using yams! Sweet twist.
Thanks Juliana!
Love the color. Wonder what it would look like if I use purple sweet potatoes?
I am not familiar with the taste of purple sweet potatoes although I am now intrigued!
Oh my gosh! Great minds think alike. This hummus looks delicious beyond belief. I wonder if a pizza could be made with it…hmmm….thanks!
Cindy that would be delish! Maybe a flatbread type pizza with some feta cheese and spinach? YUM!
I’m so glad that you took that class and shared the recipe with us. So many healthy dips these days are made with beans so this adds a new dimension of texture and flavor. Bookmarked!
Thanks! It’s true – I am always looking for new ways to use beans!
This looks fabulous! It would be wonderful in a recipe I make for sweet potato quesadillas…
That sounds so good Jenn! Can I come over? 😉
This looks amazing–what a great idea. I can’t wait to try this.
This was a fun challenge (honestly they all have been)!
How perfect! I’ve been known to do a combo of sweet potatoes and hummus but I’ve never thought to use just sweet potatoes. Sounds (and looks) delicious!
Thanks Erin! I have always played with adding different flavors to hummus but kept a bean base. I was blown away by the taste. Great choice for this week – I am looking forward to seeing everyone’s take 🙂