Grilled Sweet Potato and Thyme Hummus
Grilled Sweet Potato and Thyme Hummus
2 sweet potatoes, peeled and sliced into wedges
3 tablespoons extra-virgin olive oil, divided
½ teaspoon sea salt, divided
2 cloves of garlic, peeled
2 tablespoons sesame tahini
1 lemon, juiced
½ teaspoon cumin
Pinch of cayenne pepper to taste
Fresh cracked black pepper to taste
1 tablespoon fresh thyme
Preheat grill or grill pan to high heat. Slice sweet potatoes into ¾-inch thick wedges. In large bowl, toss wedges with 2 tablespoons extra-virgin olive oil until coated and season with ¼ teaspoon sea salt. Place wedges on hot grill and cook for 5-6 minutes, turning once, or until potato is tender.
In food processor, mince garlic. Add grilled sweet potatoes, 1 tablespoon extra-virgin olive oil, tahini, lemon juice, cumin, cayenne, ¼ teaspoon salt and black pepper to taste. Pulse mixture until smooth. Add fresh thyme and pulse until blended. Serve with baby carrots or as a sandwich ingredient toasted pita bread.
Grilled Sweet Potato and Thyme Hummus is the third of the three hummus creations that have been born out the love of grilled vegetables. Check out the Grilled Zucchini with Fresh Basil Hummus on this blog and email me for the Grilled Eggplant Hummus! Perfecta trifecta!
