‘Tis the Season

Written by Bakersfield Magazine

Since we’re in the midst of the holiday season, we think it’s high time our dips and appetizers matched the time of year. So say au revoir to French Onion; give an adios to salsa...at least until spring.

Instead, why not savor the tastes of autumn with this delicious recipe from Chef Bill Rea, executive chef of Stockdale Country Club. Chef Rea created this heavenly hummus appetizer using fresh, local ingredients just for the readers of Bakersfield Magazine. There isn’t a chickpea to be found in this hummus, but you will find oodles of harvest flavors.

As you’re planning your party menu this season, you won’t be able to find an appetizer more suited for a gathering of family and friends. Mmm...we can smell the mulled cider in the air.

Sweet Potato Hummus

• 1 lb. Sweet Potatoes or Yams
• 1 tsp. Toasted Cumin Seeds
• 2 oz. Lemon Juice
• 1 tsp. Salt
• 1 tbsp. Olive Oil
• 1/4 tsp. Cayenne Pepper
• 1/4 tsp. White Pepper
• 1 Orange Zest and Juice
• 1 tbsp. Tahini
• Pita Bread (cut into eighths)
• Feta Cheese
• Roasted Pistachio Nuts

This dip couldn’t be easier to make. Start by peeling, dicing, and poaching your sweet potatoes (or yams). Just in case you’re unfamiliar, poaching is cooking a food by completely submerging it in simmering liquid (in this case, water). Once they’re ready, combine the potatoes and all other ingredients except for the feta and the pistachios and mash until smooth. Serve in a decorative dish and garnish with crumbled feta cheese and roasted pistachios!

Fry your pita bread slices in Canola or Safflower Oil until brown and surround the dip as a garnish. Happy eating!!

Article appeared in our 27-5 Issue - December 2010