Sweet Potato “Hummus” – So Close

Sweet Potato “Hummus” – So Close

One of my all-time favorite things to do is take an iconic recipe, and somehow tweak it to maybe make it easier, healthier, or tastier; which was definitely not what happened here. This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes, which, much to my amazement, came out remarkably well.

I don’t blame you if you're skeptical, but this stuff really does have almost the same taste and texture as hummus. It has a little bit of a sweeter finish, which reminded me of a red pepper hummus, but all in all, it’s very close. In fact, my wife Michele, who has a much more discerning palate than I do, said that if she were blindfolded, she’d have trouble identifying this as not being actual hummus.

However, to get this close to what you think hummus tastes like, please be prepared to adjust the ingredient amounts to your liking. Some folks like just a hint of garlic and lemon, while others like to be crushed by it. Same goes for the tahini, and other seasonings, so taste, and adjust accordingly.

Of course, since the name, “hummus” comes from the Arabic word for chickpeas, one can make a strong argument that this isn’t hummus, and therefore shouldn’t be called hummus. But those people don’t have to worry about search engine results, which is why I just worked the word “hummus” into this paragraph four times. Actually, let’s make it five, as I say I really do hope you give this easy, and delicious alternative hummus a try soon. Enjoy!

Ingredients for about 2 cups of Sweet Potato Hummus:

2 cups mashed, roasted sweet potatoes

1/3 cup tahini

2 cloves crushed garlic

1 teaspoon kosher salt, plus more to taste

1 teaspoon cumin

1/4 teaspoon chipotle

pinch cayenne

1 tablespoon olive oil

1/2 lemon, juiced, plus more to taste

2 tablespoons cold fresh water whipped in to lighten texture, optional

freshly chopped parsley to garnish

-->

Crispy “Everything” Flatbread – “Everything” And Everything

Crispy “Everything” Flatbread – “Everything” And Everything

These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’re savory, and interesting enough to eat by themselves, but also pair perfectly with countless dips, any cheese plate, and of course, anything you’d schmear on a bagel.

I played it safe with the powders, but I’m tempted to try this with freshly minced garlic and onions, which would get us even closer to their round inspiration. I’ll tweet a photo if it works, but even with the dried stuff, it was really close. By the way, garlic/onion powder, and granulated garlic/onion is the same thing, just ground to a different fineness, and they’re interchangeable. Just make sure they’re made with pure garlic and onion, and not a bunch of salt.

This easy technique will work with pretty much any seeds and flavorings, so I encourage you to go nuts customizing the recipe. Just don’t forget to flip your dough over before baking, so that your flatbread edges curl up the right way. For a more rustic look, you can bake these uncut, and then once cooled, snap them into irregular shards, which is also a great look. Either way, I really hope you give these crispy “everything” flatbreads a try soon. Enjoy!

Ingredients for about 48 Crispy “Everything” Flatbreads:

3/4 cup spouted spelt or whole wheat flour

3/4 cup all-purpose flour

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

1/2 teaspoon freshly ground black pepper

pinch cayenne

1/4 teaspoon garlic powder, or to taste

1/4 teaspoon onion powder, or to taste

1 tablespoon olive oil

1/2 cup hot water, or more as needed

poppy seeds and sesame seeds as needed

- Bake at 375F. for about 20 minutes, or until golden-brown and crispy.

-->

Sweet Hot Mustard Slaw – It’S All About The “Cassage”

Sweet Hot Mustard Slaw – It’S All About The “Cassage”

I’m not particularly picky about my coleslaws, and as long as they’re properly made, I enjoy a wide variety of flavors and combinations, but this mustard slaw may be my fav. The combo of hot and sweet has a proven track record in palate pleasing, and that’s especially true when we’re talking about a cold salad.

Of course, how sweet, and how hot will be up to your personal tastes, as well as what you’re going to serve this with. If I’m going to toss this next too some spicy grilled sausages, then I will tone down the punch, whereas if I’m topping a sweet, smoky pulled pork sandwich, I might be a little more aggressive, like I was here.

Regardless of what exactly you put in yours, the key here is salting, and massaging your cut cabbage first (aka “cassage”). This not only draws out water, which actually sweetens up the flavor, but it also produces a flexible, yet still crunchy texture, which I think is lacking in many other “chop and mix” recipes.

I realize we’ve done coleslaws where we skip this step, which is fine if you slice your cabbage thin, and serve it relatively quickly, but for what I refer to as “real” coleslaw, the extra ten minutes is well worth it. Plus, once preserved in this way, your coleslaw will not only last days, but maybe get even better.

By the time I’d topped my soon to premiere boneless baby back rib sandwich, this slaw had been in the fridge for almost two days, and had developed even more flavor, while still retaining it’s raw crispness. So, stay tuned for that video, but in the meantime, I really do hope you give this great, hot and sweet mustard slaw a try soon. Enjoy!

Ingredients for 4 portions:

1 pound cabbage, cut in 1/2 inch slices

1 tablespoon kosher salt

For the dressing:

1/4 cup mayo

2 tablespoons Dijon

1 tablespoon grain mustard

1 to 2 tablespoons honey, or to taste

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne, or to taste

fresh chives to garnish

-->