Whippoorwill Pea Hummus
Hummus was made for road trip snacking; it doesn’t need much refrigeration (if any, really) and it tastes delicious at room temperature. Typically made with chickpeas, this hummus gets a little South ...
Yes, this is more complicated than opening a tub of store-bought hummus, but it’s worth the extra work! Seriously, though, this recipe is super simple, and everything can be made ahead. Feel free to skip the Pomegranate Vinegar, but if you’re craving that festive splash of garnet, simply simmer ½ cup pomegranate juice and 2 tablespoons apple cider vinegar in a small saucepan until reduced by half and syrupy, about 7 minutes.
Ingredients
SERVINGS: 8 to 10 Serving(s)
Hummus
- 2 large sweet potatoes, halved
- 6 garlic cloves, unpeeled
- 1 tablespoon plus ⅓ cup olive oil, divided
- ¼ cup tahini
- Zest and juice of 1 lemon
- 1 tablespoon apple cider vinegar, additional to taste
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
Pistachio Crunch
- ¼ cup roasted salted pistachio kernels
- ¼ cup roasted salted almonds
- 2 tablespoons white or black sesame seeds
- 1 teaspoon cumin seeds or ground cumin
- ¼ teaspoon crushed red pepper
Garnish
- Pomegranate Vinegar (see headnote)
- Pomegranate arils
- Fresh cilantro leaves
- Purple cauliflower, sliced cucumber and carrot spears, to serve
Instructions
Preheat oven to 400°. Place sweet potato halves and garlic on a rimmed baking sheet; drizzle with 1 tablespoon oil, tossing to coat. Bake, turning potatoes once, until tender, 35 to 40 minutes. Let cool slightly.
Using a spoon, scoop sweet potato flesh into the bowl of a food processor. Squeeze roasted garlic into food processor. Discard sweet potato and garlic skins. Add tahini, lemon zest and juice, vinegar, salt, cumin, paprika and black pepper. Pulse until combined, about 10 times. With machine running, add remaining ⅓ cup oil in slow steady stream until mixture is smooth. Set aside, or refrigerate until ready to serve, up to 3 days.
In a small skillet over medium heat, stir pistachios, almonds, sesame seeds, cumin and red pepper until fragrant, about 2 minutes. Remove from heat. Let cool; coarsely chop.
Sprinkle hummus with Pistachio Crunch; drizzle with Pomegranate Vinegar and top with pomegranate arils and cilantro. Serve with vegetables.
