A couple of weeks ago my kitchen had all sorts of half used leftover vegetables from a testing I did for my recipe testing lady. They were for recipes that called for specific volumes of vegetables (such as, 1 cup) instead of the quantity of vegetables (such as 1 medium carrot). I always find those recipes a bit odd because I am left with bits and pieces that lay around for weeks without any specific purpose. Indeed, I could have thrown them into a soup or stew but I wasn’t making either of those things. Then I saw my lovely friend Lorraine’s Roasted Vegetable Hummus recipes and thought “GENIUS”! What a great way to use up bits and pieces of leftover veg. Thank you Lorraine, truly a great idea (ps, it was darn delicious too!).
Because this recipe was created to use up leftover vegetables, feel free to modify the quantity or variety to what you have on hand. This would also work beautifully if you had leftover roasted veg from a dinner. Hummus is an easy Middle Eastern dip/spread and the seasonings should be to your personal taste; we love the traditional flavours so I’ve kept it pretty much the same with the exception of substituting tahini with toasted sesame oil because that’s what I had (you can use peanut butter too, I know, GASP!!!).
It turned out that The Hungarians had never tried sweet potatoes (not sure if it’s a veg not available in Budapest or they were never introduced to it) but it was a grand success as a dip AND as a roasted vegetable side for our roast chicken dinner one night.
Sweet Potato and Carrot Hummus
makes about 1 cup, depending on the size of your vegetables
Ingredients:
- 1 medium sweet potato, peeled and cut into equal sized cubes
- 2 medium carrots, peeled and cut into equal sized cubes
- 1 large clove of garlic, whole
- 3 tbsp EVOO, divided
- 1/4 tsp sea salt
- 1 tbsp each, cumin and coriander
- 2 tbsp lemon juice
- 2 tbsp water or vegetable stock
- 2 tbsp smoked sesame oil
- toasted sesame seeds for garnish
Directions:
- Pre-heat oven to 190° C (375° F).
- Add sweet potato and carrot cubes to a large roasting pan and drizzle with 1 tbsp olive oil.
- Add garlic (peel and all) to a small ramekin, top off with 2 tbsp olive oil and and water. Season with sea salt. Cover with foil and tuck into a corner of the roasting pan.
- Roast vegetables for about 35 minutes or until very tender, try not to brown the vegetables so that the dip colour remains vibrant.
- Scrape vegetables from roasting pan into a glass bowl, squeeze the garlic out from its skin and pour the liquid from the garlic into the glass bowl with the sweet potato and carrot.
- Toast the cumin and coriander until fragrant, add to the glass bowl along with the remainder of the ingredients (with the exception of the sesame seeds). Purée until smooth, season with salt and pepper, if desired. For an ultra smooth dip, press through a fine sieve. Garnish with toasted sesame seeds. Serve at room temperature with bread, crackers or crisp vegetables.
My dear friend Genie of Bunny, Eats, Design suggested I submit this post to our growing edge for June, themed Picnic, hosted by Maddie from Supper Lovin’
[…] Kitchen Inspirations […]
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What a coincidence! I have recently made bean hummus and it was so good I thought I should experiment with other ingredients too…. and now you post this unusual sweet potato version. It looks and sounds great and I’m sure it was a big adventure for your Hungarian family. From my trip to Budapest I have noticed very few foreign restaurants and an almost zero exotic ingredients in supermarkets; I always “visit” supermarkets in every country I go to. In Poland you can buy sweet potatoes and many exotic products for many many years now and foreign restaurants are actually the majority, so I was very surprised… but Hungarians are much more centred on their own cuisine than most Europeans, I think. It has reminded me a bit of Italy… especially the part starting below Milan… Anyway, I hope you are having fun!
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Ooh yayyy Eva! I’m so glad that you made it and liked it. What a clever idea to use up all of those leftover vegetables too! 😀 And how fab to introduce the Hungarians to a vegetable they had never tried before! Do you mind if I share this on my facebook?
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A tasty way to use up bits and pieces. It looks terrific.
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What a gorgeous hummus! I’m so glad I have a stash of garbanzo beans in my pantry 🙂
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Yum Eva! I love hummus! Roasting vegetables is such a great way to bring out their flavours.
This would make a lovely submission to Our Growing Edge. The theme this month is “Picnic”. More info here if you would like to submit: http://new.inlinkz.com/luwpview.php?id=521652.
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Thanks Genie, I will do that!
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That’s a wonderful hummus. I’ve made it before with carrots and a bit of cumin and really enjoyed it. Now must try it with sweet potato xx
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We eat dips by the truckload and I’ve made sweet potato dip and carrot dip but I’ve never put the two together. This sounds delicious!
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So, where has sweet potato hummus been all my life?! Love sweet potatoes, but never thought of this. But you can bet I’ll be making it! Thank you, thank you, thank you!
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I’ve had carrot hummus, beet hummus, lima bean, black bean and field pea hummus, but never sweet potato hummus. And yet, it totally makes sense. What a great tip and way to use up leftover veggies! Pretty, too.
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Great idea, thanks for sharing.
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Deliciously inventive. xx
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Hummus is a good use of those veggies and nary a chickpea in sight so I could serve it to my garbanzo-phobic friends. GREG
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You have garbanzo phobic friends?
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ooooh, yes please!
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I’ve made a sweet potato hummus before, but not one with carrots – I’ll try your recipe next time! The toasted sesame seeds must give it a nice, crunchy twist.
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That’s very sweet Michela, thank you.
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I am a fan of sweet potatoes! Your dip looks very delicious, Eva.
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Delicious! I’m surprised your relatives had never had sweet potatoes. I bet after having this dip they’ll be looking for them in Budapest. I like the sesame seeds over top too. Nice touch!
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