Description
Black and orange, sweet and spicy, Halloween-inspired hummus dip.
Ingredients
- FOR THE SWEET POTATO HUMMUS:
- 1 pound Cooked Sweet Potatoes
- 2 Tablespoons Tahini
- 1 teaspoon Toasted Sesame Oil
- 2 Tablespoons Orange Juice
- 2 Tablespoons Water
- ¾ teaspoons Salt
- Pinch Of Cinnamon
- FOR THE BLACK BEAN HUMMUS:
- 1 can (15 Oz. Size) Cooked Black Beans
- 2 Tablespoons Tahini
- ½ teaspoons Smoked Paprika
- ½ teaspoons Cumin
- ¼ teaspoons Chipotle Pepper
- 3 Tablespoons Mayonnaise
- 4 Activated Charcoal Capsules
Preparation
For the sweet potato hummus:
You can either boil the unpeeled sweet potatoes until soft, or you can roast them in a hot oven whole. Once soft, leave them to cool, and peel.
Place the sweet potatoes and the rest of the ingredients in a food processor, and blend until very smooth. If too thick, add a bit water or milk (1 tablespoon at a time).
For the black bean hummus:
Place all ingredients, except charcoal, into the food processor, and blend until smooth. Adjust the thickness by adding water, or more mayonnaise.
Carefully twist the charcoal capsules, and dump the powder into the food processor. Blend a few more minutes, until charcoal powder has been fully incorporated. Add more or less to control the desired black color.
Note: To get that two-tone swirl, place the first dip on the plastic wrap, flattening it a bit, and creating an oblong shape, leaving enough space on both ends. Then place the second dip on top, and spread in the same oblong shape, being careful not to mix the colors. Fold the plastic wrap tightly around them, into a salami-looking shape, and twist the edges. Insert this into a big resealable bag, making sure that one end of the wrapped dip is all the way into one of the bag corners, to create a piping bag of sorts. Cut off about a 3/4 inch wide opening from both the bag and wrapped dips, and start piping.
