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
Carrots
Baby Squash
Cauliflower
Fennel
Peppers

Directions:

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.

Follow Megan Martinez on Instagram

Enjoy!