Sunday, 26 June 2011

Kumara Hummus

I do love hummus. And it's so quick and easy to make hummus at home. Naturally home made hummus tastes much better than store bought.

Recently I found a fabulous blog post about variations on hummus, including the fabulously interesting kumara hummus. And I knew I had to make it sometime soon. I took inspiration from this recipe, and naturally fiddled with it a bit.

Kumara is delicious, and a fabulous low GI superfood. I've been trying kumara in a few new and different ways recently, and enjoying it very much. I commonly use it as a mashed vegie for dinner, but sometimes you want to try something new with an old favourite, or combine two trusted old friends.

Ras el hanout is another wonderful, aromatic spice blend. I have a wonderful pot of it that I bought in Melbourne last time I visited.

Kumara Hummus

450gm kumara
300gm chick peas
1 clove garlic, crushed
1 1/2 tsp ras el hanout
2 tblsp peanut butter
2 tblsp lemon juice (about 1 lemon)
1 tblsp olive oil + an extra slurp if needed for texture
sea salt and freshly ground pepper

Peel kumara, and chop into even sized pieces. Microwave until tender (about 8-10 minutes).

Combine cooked kumara, chickpeas, garlic, ras al hanout, peanut butter, lemon juice, olive oil and seasonings in a food processor. Blend until desired texture. I like mine quite smooth, and not chunky.

I learnt to use peanut butter instead of tahini in my hummus last year. Nigella Lawson taught me. The peanut butter ratio I used here was probably a bit high, it almost came through as a separate taste. I was a bit distracted when I was making this, and had put more in than I wanted to before I quite realised. Plus my chickpeas didn't cook up into as much as I was expecting.

Because it's winter here and rather chilly at the minute I tried to think of some new ways to use hummus rather than just with crudites. Thus the evolution of the kumara hummus, roasted capsicum and ham pizza! Sadly no picture exists of this original treat. We have pizza and movie night every Friday night, and it made quite a nice change from the usual pizza toppings I use.

I was very excited to find these German crackers on a recent excursion to Sydney. I had originally seen them on a Chocolate and Zucchini post about peacamole. I was saving them for a special occasion, and naturally hoping to make my poiscamole to enjoy them with. Life, and kumara hummus intervened.

I can live with that.

This post is linked to Weekend Cooking, a fabulous weekly meme at Beth Fish Reads.


  1. Looks delicious! Kumara is new to me, and I like the idea of peanut butter in the hummus, sounds good.

  2. Carol, Kumara is just the New Zealand Maori name for standard orange sweet potato. It was a delicious version.

  3. I can't eat peanuts, but I could adapt this to tahini hummus or to a fake peanut butter that I use.

  4. Beth, the original recipe used tahini, I'm sure you could use whatever nut butter you like. To me tahini gives a claggyness, and using the peanut butter eliminates that, and you get a fresher taste.

  5. Love your variation. I haven't tried peanut butter, though will have to one of these days. My niece was visiting with us for 6 months and taught us a few alternate names for our vegetables. Will add a link to your post.