The original recipe was given to me by our eldest daughter. It did not contain cumin and coriander. I like my hummus more savory than she does.
The immersible blender really helps create a smooth dip. I try not to waste any of the finished product and the blender works well in wide mouthed plastic containers like those in which soup is purveyed by Chinese carryout kitchens.
Sweet Potato Hummus – Amended Recipe
Recipe my way made 05Apr11
1 15-oz. can of chickpeas, rinsed
1 garlic clove, peeled and microwaved for 30 seconds
1 sweet potato, baked and peeled
½ cup of olive oil
½ tsp. ground cumin
1 tsp. ground coriander
Puree the chickpeas, spices and garlic with immersion blender in a plastic container* recycled from Chinese take-out. Add the sweet potato flesh and process drizzling the olive oil in the mixture while the blender is running. Serve with crackers or tortilla chips.
* Use of the plastic container avoids the need to transfer the mixture.