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Thursday, August 22, 2013
Sweet Potato Hummus
Ok.... Blog readers we almost had an epic emergency.... I did a super clean yesterday and I misplaced the sweet potato hummus recipe. Epic right? How could hummus week continue without the sweet potato hummus. It just wouldn't happen. I kept looking everywhere... going its on the post-it that is the color of a sweet potato... good organization huh :)
Luckily... I found it and I am able to share it with you. I must warn you this is AMAZING hummus... and you know how orange food is suppose to be super good for you. Well sweet potatoes are orange.. so its good and super healthy.
Before I jump into the recipe I have to share my other project of the week. I realize that this is a food blog, but other things of interest are cool too right :)
Remember my beach glass I told you about and how if I mentioned it would spur me to great things... like doing something with it. Well it worked.
See my latest piece of artwork....
I just love the idea of beach glass... It was thrown away... broken from whatever it was part of originally. Then the waves beat on it till it is something quite beautiful. I love finding unique pieces. There is one that we found that had to be part of a plate with a small blue pattern. There are others that have parts of words. Its fun to try to guess the whole word, it can be tricky at times.
Ok enough off my beach glass is awesome kick... and on to the recipe.
1 sweet potato
1 can chickpeas (aka garbanzo beans)
2 tsp olive oil
a pinch of salt
1 Tbsp Tahini
1 garlic clove
3 Tbsp lemon juice
Start out by cutting up the sweet potato. Put it into a pot and fill with water. Put on the stove on medium high heat and get to a boil. Continue to boil the sweet potatoes until they are tender. This will take 15- 20 minutes. While you are waiting for the sweet potatoes chop/crush the garlic clove.
After the sweet potatoes are tender, drain them and rinse them with cold water. This will get their temperature down so that you don't shock your food processor container.
Put the sweet potato in the food processor. Add the remaining ingredients. Order does not matter: chickpeas, olive oil, salt, Tahini, garlic and lemon juice.
Pulse 8-10 times or until you get the texture that you like.
Serve with crackers or fresh vegetables.
You may also enjoy
Chocolate Zucchini Bread
Greek Pasta Salad