My friend Ashley and I planned a much-needed friend-date for this past Thursday night, and I wanted to bring along a healthy and light snack. I love hummus but I have a garlic intolerance so I can't eat most varieties out there. I've tried to make my own hummus at home and generally speaking, it hasn't gone well. But this time, I pulled out my good friend the sweet potato and... magic!
Start by roasting one large sweet potato in the oven. Easiest way to get this done: cut lengthwise so you have two long halves of potato. Spread on a baking sheet, skin side down, and sprinkle with olive oil, salt and pepper. Roast at 350 degrees for about a half hour - but you'll know it's done when the potato is tender. Pull it out of the oven and peel off the skin. Put the potato flesh into your food processor.
Add one can of chickpeas (rinsed), 2 Tbsp tahini, the juice of 1/2 a lemon (at least this much, maybe more to your taste), 1 tsp cumin, 1/2 tsp tumeric, 1/2 tsp paprika, 1/4 tsp cayenne (or more to your taste).
Blend it up until very smooth. Serve with lemon zest shaved on top. Dip carrots, celery or pita chips!
No comments:
Post a Comment