Island Style Roasted Sweet Potatoes with Black Bean Hummus
Keyword: Sweet Potatoes, Black Beans, Hummus, Tahini, Maple Syrup
3large sweet potatoes
1-2tablespoonsextra virgin olive oil
1/3cupfresh orange juice
1teaspoonfresh grated ginger
1teaspoonfresh grated turmericor ½ teaspoon dried
2teaspoonspure maple syrup
¼cupchopped cilantro for garnish
For the hummus:
1can rinsed and drained black beans
1large garlic clovegrated
1tablespoonfresh lemon juice
freshly ground black pepper
Preheat oven to 400 degrees. Cut sweet potatoes into wedges and place on a baking sheet. Toss with olive oil to lightly coat and salt and roast, shaking the pan every once in a while, until almost tender, about 30 minutes. Meanwhile, in a bowl, combine the remaining ingredients except the cilantro. Remove the pan from the oven and pour over the sweet potatoes, stirring. Return to the oven for 8-10 more minutes until the potatoes are fully cooked and the glaze has reduced. Remove and set aside.
While the potatoes are roasting, make the hummus. Place all of the ingredients in a food processor and blend until very smooth, scraping down the sides two or three times. Taste for salt and add more if needed. While blending pour in between 2-4 tablespoons of water to loosen the hummus. It should be a nice, creamy thickness.
In a wide serving bowl, smear the hummus along the bottom. Scatter the sweet potatoes on top and garnish with the cilantro. Serve warm or at room temperature with a big spoon for scooping up all the layers.