Farak Hummus, Served Hot

The recipe Farak Hummus, Served Hot could satisfy your middl eastern craving in roughly 5 minutes. This side dish has 119 calories, 2g of protein, and 5g of fat per serving. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 14 and costs 55 cents per serving. 139 people have made this recipe and would make it again. A mixture of garlic, sweet potatoes, to, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Everyday Maven. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Roasted Garlic And White Bean Hummus, Served Warm, Hot and Spicy Hummus, and Hot Wings Hummus.

Servings: 14

Preparation duration: 5 minutes

 

Ingredients:

3 cloves garlic, chopped

¼ teaspoon ground cinnamon

¾ teaspoon ground coriander

1¼ teaspoons ground cumin

1 large lemon, juiced

2 teaspoons kosher salt

3 tablespoons olive oil

parsley, chopped for serving

2.5 pounds sweet potatoes, peeled and cubed

3 tablespoons tahini

¼ to ½ teaspoon cayenne pepper

Equipment:

pot

food processor

bowl

Cooking instruction summary:

Round up your ingredients. Roughly chop some fresh parsley and set aside. Peel the sweet potatoes and evenly cube them. I cut each potato into half lengthwise and then each half into quarters. It is not important how you cut them as much as it is that the cubes are the same size so the potatoes cook evenly. Place a steamer insert or basket into a large pot and fill with just enough water so that it is about ½" below bottom of steamer. Toss in 1 to 2 tablespoons of kosher salt. Place potatoes in steamer. Bring to a boil. Once boiling, cover, reduce heat to medium low and cook 10 to 12 minutes, until potatoes are fork tender. Remove from heat and let cool for 5 to 10 minutes. Add garlic cloves to bowl of food processor. Process until finely chopped. Add potatoes and process until smooth, slowly adding water as needed. Add all remaining ingredients except parsley and pulse until blended together. Transfer to a small pot and simmer on low until ready to serve. Serve with fresh chopped parsley and pita bread. Some additional serving ideas include as a side dish, as a spread in a wrap or sandwich, or as a dip for vegetables. I served this as a dip for pita and also as a bed for Spiced Grilled Shrimp and veggies. Enjoy!

 

Step by step:


1. Round up your ingredients. Roughly chop some fresh parsley and set aside. Peel the sweet potatoes and evenly cube them. I cut each potato into half lengthwise and then each half into quarters. It is not important how you cut them as much as it is that the cubes are the same size so the potatoes cook evenly.

2. Place a steamer insert or basket into a large pot and fill with just enough water so that it is about ½" below bottom of steamer. Toss in 1 to 2 tablespoons of kosher salt.

3. Place potatoes in steamer. Bring to a boil. Once boiling, cover, reduce heat to medium low and cook 10 to 12 minutes, until potatoes are fork tender.

4. Remove from heat and let cool for 5 to 10 minutes.

5. Add garlic cloves to bowl of food processor. Process until finely chopped.

6. Add potatoes and process until smooth, slowly adding water as needed.

7. Add all remaining ingredients except parsley and pulse until blended together.

8. Transfer to a small pot and simmer on low until ready to serve.

9. Serve with fresh chopped parsley and pita bread. Some additional serving ideas include as a side dish, as a spread in a wrap or sandwich, or as a dip for vegetables. I served this as a dip for pita and also as a bed for Spiced Grilled Shrimp and veggies. Enjoy!


Nutrition Information:

Quickview
119k Calories
2g Protein
4g Total Fat
17g Carbs
35% Health Score
Limit These
Calories
119k
6%

Fat
4g
7%

  Saturated Fat
0.68g
4%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
380mg
17%

Get Enough Of These
Protein
2g
4%

Vitamin A
11832IU
237%

Vitamin K
68µg
66%

Manganese
0.24mg
12%

Fiber
2g
11%

Vitamin C
8mg
10%

Vitamin B6
0.19mg
9%

Copper
0.19mg
9%

Potassium
319mg
9%

Vitamin B1
0.12mg
8%

Phosphorus
68mg
7%

Vitamin B5
0.67mg
7%

Magnesium
26mg
7%

Iron
1mg
6%

Folate
18µg
5%

Vitamin E
0.68mg
5%

Calcium
38mg
4%

Vitamin B3
0.7mg
4%

Vitamin B2
0.06mg
3%

Zinc
0.46mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

Food Joke

A very very rich gentleman dies,leaving his fortune to his only living friends, a Doctor, a CEO, and a Lawyer. But being the eccentric he was, his will stipulated that each one must place their third of the money in his coffin before he is put in his final resting place. The funeral comes and goes. Over a year later the three friends are talking over lunch and the topic of the old man and his strange ways comes into the conversation. The Doctor finally says "I have to be honest, I didn't place ALL of the money into his coffin, I kept five million". Then the CEO states "Well, I have to admit that I too kept some of the cash. Ten million to be exact". The Lawyer glares at the two and says "I am ASHAMED of you two, I wrote a check for the FULL amount!"

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