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Sweet Potato Hummus with Brown Butter Spiced Pita Chips + a Thanksgiving Cheeseboard!
Ingredients
  • subheading: For the hummus:
  • 2 (15.5) ounce cans chickpeas, drained and rinsed
  • ⅔ cup mashed sweet potato (about one medium)
  • ⅓ cup tahini
  • 2 cloves garlic
  • juice of ½ a lemon
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup olive oil, plus extra for drizzling
  • 6 to 7 tablespoons ice water
  • subheading: For the brown butter spiced pita chips:
  • 3 pitas, cut into wedges
  • 4 tablespoons unsalted butter
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • salt
  • subheading: For the cheeseboard:
  • garlic and herb cheese (such as Boursin)
  • brie or camembert (I used a wild mushroom triple cream brie)
  • asiago cheese (I used Sartori rosemary and olive oil asiago)
  • merlot or syrah soaked cheese (I used Sartori merlot bellavitano)
  • gorgonzola cheese (I used Sartori)
  • sharp cheddar (can also use an aged cheddar)
  • cranberry goat cheese
  • sliced apples
  • grapes
  • pomegranate arils
  • cranberries (just for garnish, they're super tart and bitter, but you could use dried!)
  • any dried fruit (apricots, prunes, raisins, cranberries, figs)
  • persimmons
  • crackers
  • breadsticks
  • sourdough or french baguette
  • salami
  • prosciutto
  • candied pecans
  • cashews
  • honey or honeycomb
  • fig jam, quince paste, and/or sour cherry preserves
  • olives, cornichons
  • mustards
Steps
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