Farak Hummus, Served Hot
The recipe Farak Hummus, Served Hot could satisfy your middl eastern craving in roughly 5 minutes. This side dish has 119 calories, 2g of protein, and 5g of fat per serving. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 14 and costs 55 cents per serving. 139 people have made this recipe and would make it again. A mixture of garlic, sweet potatoes, to, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Everyday Maven. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Roasted Garlic And White Bean Hummus, Served Warm, Hot and Spicy Hummus, and Hot Wings Hummus.
Servings: 14
Preparation duration: 5 minutes
Ingredients:
3 cloves garlic, chopped
¼ teaspoon ground cinnamon
¾ teaspoon ground coriander
1¼ teaspoons ground cumin
1 large lemon, juiced
2 teaspoons kosher salt
3 tablespoons olive oil
parsley, chopped for serving
2.5 pounds sweet potatoes, peeled and cubed
3 tablespoons tahini
¼ to ½ teaspoon cayenne pepper
Equipment:
pot
food processor
bowl
Cooking instruction summary:
Round up your ingredients. Roughly chop some fresh parsley and set aside. 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. Place a steamer insert or basket into a large pot and fill with just enough water so that it is about ½" 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. Add garlic cloves to bowl of food processor. Process until finely chopped. Add potatoes and process until smooth, slowly adding water as needed. Add all remaining ingredients except parsley and pulse until blended together. Transfer to a small pot and simmer on low until ready to serve. 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!
Step by step:
1. Round up your ingredients. Roughly chop some fresh parsley and set aside. 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.
2. Place a steamer insert or basket into a large pot and fill with just enough water so that it is about ½" below bottom of steamer. Toss in 1 to 2 tablespoons of kosher salt.
3. 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.
4. Remove from heat and let cool for 5 to 10 minutes.
5. Add garlic cloves to bowl of food processor. Process until finely chopped.
6. Add potatoes and process until smooth, slowly adding water as needed.
7. Add all remaining ingredients except parsley and pulse until blended together.
8. Transfer to a small pot and simmer on low until ready to serve.
9. 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!
Nutrition Information:
covered percent of daily need
