This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
1 cup boiled Stokes Purple® sweet potatoes (skins discarded)
¼ cup tahini
½ tablespoon coriander, powdered
½ tablespoon cumin, powdered
1 clove garlic, smashed with the side of a knife and roughly chopped
1 teaspoon kosher salt
2 tablespoons lemon juice, plus more to taste
¼ cup olive oil, plus more on hand for blending and garnishing
¼ cup water
Aleppo pepper, for garnish
Sumac, for garnish
In a food processor, combine the Stokes Purple® sweet potatoes with the tahini, spices, garlic, salt and lemon. Blitz the ingredients until all is well incorporated, then slowly alternate between adding the water and olive oil until the hummus is smooth and creamy – this will take about a minute. (Don’t overprocess, as the sweet potatoes can become sticky!)
Taste for salt and lemon and adjust to your preference. If you prefer thinner hummus, add more water or lemon juice as needed.
Spread into a bowl, using the back of a spoon to create a swirl. Garnish with a generous drizzle of olive oil, and a good sprinkle of aleppo pepper and sumac.