Hummus is one of those foods that I could (and usually do) eat every single day without boredom or the craving for something else. Every so often, though, I like to experiment with a different type of dip or spread, and I think this creamy sweet potato roasted red pepper spread is destined to be my go-to of the season.
It’s funny that I’m just posting the spread now, because my inspiration for it dates back years. I first made a variation of this dip belonging to Myra Kornfeld nearly a decade ago, when I got her wonderful cookbook The Healthy Hedonist. In it, she describes a sweet potato and roasted red pepper dip in which tahini “provides the fat necessary for a smooth texture, but the flavor is unobtrusive.” Excited to see so many of my favorite foods in the ingredient list, I made it right away. It didn’t disappoint.
It’s been a while, but I’m happy to have tried my own version of the dip again this past weekend, and it’s as silky smooth and tasty as ever. I’ve used slightly less tahini in my version, which I think allows the pepper, lemon and coriander to shine through. And I’ve made the cooking process a little easier, with a microwave option for the potatoes and by using jarred, roasted red peppers. You can of course use fresh if you prefer, or if you’re roasting a batch for other purposes.
The spread is sweet, light, and bright—a less earthy alternative to hummus or bean dips, and a wonderful way to use up all of the sweet potatoes that are showing up in farmers markets now. Here’s the recipe.
- 2 medium sweet potatoes, scrubbed
- 2 jarred, roasted red bell peppers, roughly chopped
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 small clove garlic, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1-2 tablespoons water
- Freshly ground black pepper, to taste
Preheat your oven to 400F and lightly prick the potatoes. Bake for 45-50 minutes, or until fork-tender. Alternately, microwave the potatoes for 4 minutes, flip them, and microwave for another 3-4 minutes, or until completely fork tender. Allow the potatoes to cool until they can be handled. Cut them in half and scoop out the flesh. You should have about 1 cup flesh (roughly 200 grams). Transfer it to the bowl of a food processor fitted with the S blade.
Add the roasted peppers, tahini, lemon juice, garlic, salt and coriander to the food processor. Pulse the ingredients to incorporate. Add a tablespoon of water, then process for 2 minutes, or until you have a silky smooth mixture, stopping a few times to scrape the bowl of the processor down. Add an extra tablespoon of water if the mixture is too thick (it should be lighter than hummus and easily spreadable). Add freshly ground pepper to taste and additional salt to taste. Serve with crackers, on toast, or as a sandwich spread.
I’ve been using the spread on repeat in the sandwich you see above, which is sprouted grain bread, yellow tomato slices, grilled zucchini slices, and a few tablespoons of caramelized onions (I double the recipe from the chickpea quesadillas in Power Plates and then freeze half, or I make them in the slow cooker, as instructed in this post, but I usually only use a tablespoon of the olive oil or vegan butter). I top all of these layers with some arugula for a peppery kick. It’s really delicious, and so perfect for this time of year. I’ll need to try it in a wrap, too.
Hope you’ll enjoy this easy lunch helper as much as I have so far. I’ll be back later this week with another seasonal recipe—this one a portable breakfast. Wishing you a great Meatless Monday and start to the week!