This is a great time to garnish with chopped parsley, lemon zest, sumac, and some pickled onionea.
Drizzle a heaping of fresh, good-quality extra-virgin olive oil. Adjust the seasoning per your taste by adding more salt/nutmeg/cayenne/sumac if needed. I have found 4-5 tablespoons of additional liquid works best for me. I like to add 1-2 tablespoons of chilled aquafaba (which will help “fluff” up the hummus) or water until my desired consistency. If too thick, you will need to add chilled aquafaba or water to the mixture to help smoothen it out. To a food processor or high-speed blender, add chickpeas, lemon zest, tahini, olive oil, maple syrup, sumac, cayenne pepper, nutmeg, salt, and the peeled, roasted, potatoes.īlend until smooth. You can choose to use dried chickpeas that have been soaked overnight and boiled, but for ease and our sanity, this recipe works wonderfully using the canned stuff! Has a nutty flavor along with a high vitamin content.
#MURASAKI POTATO SKIN#
Place the aquafaba in a container in the freezer to chill for later use in this recipe. Description : Recently released from LSU, this variety has purple skin and white flesh. Once roasted, let cool and remove the peel (I personally love to snack on them by dipping them in my favorite nut butter).ĭrain the chickpeas and reserve the aquafaba (aka bean juice). Murasaki sweet potatoes are a variety of root vegetable, botanically classified as Ipomoea batatas and their name comes from the Japanese word for purple. Roast them until fork tender and almost caramelized (about 1 hour). Wrap them in 2 bundles with aluminum foil. Rinse and scrub your potatoes and pat them dry.
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