Turmeric Sweet Potato Hummus Platter
September is such a special month for all that it promises:
Extended golden hours, crisp Autumn air, cozy slow evenings with friends, and an abundance of freshly harvested organic produce. This month, we’re sharing a collection of yummy recipes from our community, and the best part is that they all pair perfectly with the sip of the season: Avaline Red. What we love most about these dishes is their commitment to wholesome, seasonal ingredients-- each recipe is organic (just like the grapes that go into your glass of Red).
Clean, delicious meals to go with your clean, delicious wine-- cheers to that!
Here’s what you’ll need to recreate Megan’s Tumeric Sweet Potato Hummus
- 1lb Sweet potatoes
- ¼ tsp. Cumin
- Salt & Pepper
- 3 Tbsp Evoo + 1/4 cup of Evoo
- 1/4 cup Tahini
- 2-3 Garlic Cloves
- Zests of 1 lemon
- Juice of 1 lemon
For the crudite:
- Breakfast Radishes
- Watermelon Radishes
- Baby Squash
- Preheat oven to 425F
- Cut the sweet potato into 1” cubes
- Drizzle with 3 tbsp. of the olive oil, turmeric, cumin, and salt and pepper to taste.
- Using your hands, toss to combine so the spices and olive oil evenly coat the sweet potatoes.
- Roast at 425F for 15-20 minutes or until fork tender.
- Once roasted, place the sweet potatoes in a food processor with salt, pepper, 1/4 cup evoo, the tahini, garlic cloves, lemon zest, and lemon juice and blend on high until well combined. Taste and adjust seasoning.
Assemble the platter:
- Using a mandoline, finely slice your vegetables in different shapes, leaving some whole and some sliced.
- Arrange the vegetables balancing color and placing the sweet potato hummus in the middle of your platter.
- Finish by topping the hummus with with black sesame seeds.
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