Do not adjust your monitor. You are seeing correctly. That’s purple hummus! I make it with a secret ingredient: Stokes Purple sweet potatoes.

Before you recoil in horror at the idea of hummus in a never-before-seen shade of purple, let me assure you that this hummus is not so very different from the hummus you know and love. This is not some dip that I call hummus but has no relation to the traditional Middle Eastern spread, like, say chocolate hummus. {Shudder}

No, this hummus has chick peas, tahini, garlic, lemon juice, cumin and olive oil. Everything that should be in hummus in other words. It just also has one additional ingredient: mashed Stokes Purple sweet potato.

My friend Leah Koenig has a recipe for sweet potato hummus in her charming new book, The Little Book of Jewish Appetizers. I’ve seen Leah demo this recipe twice and both times I was enamored of the creamy texture and sweet, smoky flavor of her New World take on hummus.

Leah, like me, puts no stock in dips and spreads that call themselves hummus, but lack foundational ingredients for hummus, such as, you know, chick peas. But Leah defends the addition of sweet potato to hummus as a fresh, flavor-enhacing twist that maintains the soul of the original. I agree. Needless to say, Leah’s recipe for sweet potato hummus inspired this one.

To make my Purple Passion Hummus, I roast and mash a Stokes Purple Sweet Potato. Stokes Purple sweet potatoes can take a while to roast in the oven — between 60 and 90 minutes depending on the size of the potato. I have learned that you can speed up that process by cooking the Stokes Purple sweet potatoes in an Instant Pot, or other electric pressure cooker, if you have one. You can cook up to three, medium-sized Stokes Purple sweet potatoes — no greater than 7 or 8 inches around — in the Instant Pot and it only takes 30 minutes!

But if you don’t have an Instant Pot or pressure cooker, go ahead and roast your Stokes Purple sweet potatoes in the oven. My advice is to roast several at a time, so you have extras on hand to incorporate into recipes, such as this one. Or my Purple Sweet Potato soufflé.

The cooked sweet potato is then combined with canned chick peas — so easy! — tahini, lemon juice, garlic, EVOO and spices in the food processor and blended until smooth and creamy. The taste is like hummus but with an extra sweetness and earthiness from the sweet potato. My taste testers loved the flavor and no one could resist the unusual color.

This Purple Passion hummus would be something easy yet still impressive to bring to a party or family gathering this holiday season. What’s more, it is vegan and gluten-free, making it suitable for most diets. Alas, if someone has an allergy to sesame, like my daughter, that would prevent them from digging in to almost all kinds of hummus. But aside from that, Purple Passion Hummus is very allergy-friendly. Plus, by incorporating Stokes Purple sweet potatoes into the dip, you add fiber and vitamin C.

What do you think? Would you make purple hummus?

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Purple Passion Hummus

Ingredients

• 1 cup mashed Stokes Purple sweet potato
• 15 oz. can of chick peas
• Juice of two lemons
• 1/3 cup tahini
• 3 cloves garlic
• 1/3 cup extra virgin olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions

1. To make the cup of mashed Stokes Purple sweet potato, preheat oven to 350. Scrub skin of one large or two medium sweet potatoes and wrap in foil. Place wrapped potato or potatoes on a baking tray and bake at 350 degrees for 1 1/2 to 2 hours until soft.
2. When cool enough to handle, scoop flesh out of sweet potato and mash with a fork. Measure out one cup of mashed sweet potato, saving any extra for another use.
3. Drain the can of chick peas reserving the liquid.
4. Combine the drained chick peas, mashed sweet potato, lemon juice, tahini and garlic in the food processor and pulse to combine.
5. With the motor running, gradually pour in the olive oil and process until smooth and creamy.
6. If the hummus is still too thick, add the reserved liquid from the can of chick peas, one tablespoon at a time, and pulse until you achieve the desired consistency.
7. Taste and season with cumin, salt and pepper.
8. Best if prepared in advance to allow the flavors to develop.

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Full disclosure time: I received a box of Stokes Purple sweet potatoes from Frieda’s Produce for recipe development purposes. I was not asked to write about the product nor have I received any compensation.

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