|Hey, I actually remember how to work this thing!|
Apr 24th, 2007
So I made this spread the other night, and immediately decided to eat nothing but vegetable & bean spreads from now on. It just doesn't get much better than a Greek salad or some grilled vegetables, toasted whole wheat pita, and this sweet and savory orange spread. The creamy tahini and the tangy lemon juice combine to suggest that cream cheese is involved somehow and the orange potatoes look very festive flecked with red and green.
Now I might be a bit inclined to hyperbole, and will probably let things other than baba gannoush pass my lips in the future, but this recipe did send me combing through my cookbooks for new variations on the old hummos and pita standby. As Jim usually eats another meal before going to bed, the boys have snacked all day and aren't terribly hungry at dinner, and I try to eat my biggest meal of the day at lunch - it occurs to me that the appetizer sections of my cookbook collection might yeild just the thing for light spring suppers.
So I'll be dusting off all my various blending, processing, and smooshing implements - a Greek Lima Bean dip awaits!
Sweet Potato - Red Pepper Spreadmakes 2 cups3/4 lb sweet potatoes, peeled and cut into 1/2-inch-thick rounds (2 cups)
1/4 cup tahini, preferably roasted
3/4 tsp salt
1 garlic clove, minced
1 tbsp fresh lemon juice
Freshly ground black pepper to taste
1/2 cup bottled roasted red bell peppers or 1 fresh red bell pepper roasted; cut into small dice
1/4 cup minced fresh chives
Steam the sweet potatoes until tender, either in a steamer or in the microwave. Then smash the potatoes and tahini together in a bowl with the tines of a fork. In a food processor or mini chopper, pulse together the salt, garlic, lemon juice, black pepper, red bell pepper, and chives. Add the pepper mixture to the sweet potates and stir until creamy.
Or if unlike me you have a big food processor just throw it all in and process away.
-adapted from the Healthy Hedonist, Myra Kornfeld