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.
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.