Roasted Sweet Potato and Spring Allium Hummus

I am one of those people who could care less if I smell like garlic.  I am a self proclaimed garlic lover...and am proud to eat large amouts of it.  I feel that it keeps me healthy, and plus it is delicious so how can I resist?  I realize that this means garlic breath but oh well.  So of course I get all excited when I come across Spring alliums in the store!  Last week I got my hands on green garlic and ramps!  As you can imagine I had to buy a bunch of them.  I have been using them all week in various ways, but one of my favorite that I have decided to share with you is roasted sweet potato and spring allium hummus.

I have to have hummus in my fridge at all times when the weather gets warm.  It is a staple that I use as veggie dip, or on veggie wraps or with crackers.  I often change up the ingredients, but this time the green garlic and ramps needed to be included as they have such wonderful flavor.  I decided to use a red lentil and roasted sweet potato base for my hummus as it is one of my favorites.  I tend not to go the conventional route with chickpeas...I don't know why, but I think it is because I like things with a little more flavor.  The sweet potatoes give it a lovely sweetness and I love the red lentils because they cook up fast! 

I sauteed the alliums so they would be present but not to strong...and the mellowed out flavor was lovely once it was all blende in.  I added a few traditional ingredients, lemon juice and tahini, but added chipotle for a kick, because it always has a place in my hummus.  It was delicious once I had finished blending it up!There was a slight sweetness, and the savory flavor that the alliums gave it was wonderful!  I kept going back and tasting...and when I actually tasted some with veggies and on a wrap I loved it even more!  Traditional hummus is good...but I love these non-traditional variations I throw together!  If you would like to try some I have included the recipe!

Roasted Sweet Potato and Spring Allium Hummus

Makes about 4 cups

1 Tbsp olive oil
1 large bunch ramps, chopped
4 green garlic stalks, chopped
2 garlic cloves, sliced
1 cup cooked red lentils
2 cups pureed roasted sweet potatoes*
1/4 cup lemon juice
1/4 cup water
1/2 Tbsp sea salt
1/4 cup tahini
1/4-1/2 tsp ground chipotle (depending on how much of a kick you want)

In a large non-stick skillet, heat olive oil and add ramps, green garlic and garlic and saute until softened about 5 minutes.  Remove from heat and add to a food processor along with remaining ingredients and puree until smooth.  Store in the fridge for up to two weeks!

*For sweet potato puree:
Preheat oven to 475 degrees.  Prick 2 medium sweet potatoes a few times with a fork and place on a baking sheet.  Roast for about an hour or more until very soft (depending on the size of the sweet potatoes).  Let cool and scoop out flesh.  Puree in a blender until smooth.