Recipe - Sweet Potato Hummus

Deb's Sweet Potato Hummus

Even kids and those who don't like hummus 
love this sweet take on the original!


 Large Batch: About  8 cups. Stores in fridge 1-2 weeks. Freezes well for up to 1 month.

INGREDIENTS

2-4 med/large Sweet Potatoes (or Yams)
1 can drained/rinsed Garbanzos (Chick Peas)
¼ cup chopped or minced fresh garlic
½ cup Tahini (Sesame Paste)
½ cup Olive Oil
½ cup Lemon Juice (fresh squeezed or Real Lemon 100% lemon juice)
1-2 Tbsp Sea Salt (to taste)
Tabasco Sauce (optional)

DIRECTIONS

1. Bake sweet potatoes/or yams in 400° oven for at 1 hour, until super soft when poked with fork.
2. Place scooped potatoes in Cuisinart. 
3. Add all remaining ingredients and blend for 2-3 min. 
4. Taste and if needed add more garlic, lemon or salt to taste. Blend again. 
5. Optional: For extra zing, add a few shakes of tabasco sauce!

SERVING SUGGESTIONS

Pita Bread, Pita Chips, Gluten-Free Pretzels, carrots, celery, cucumbers, red peppers, jicama

Comments

Post a Comment

Popular posts from this blog

The Zen of Mincing Garlic

Image
Garlic's dual personality: bold & pungent or mild & sweet, depending on how you use it. Today, I kick off my blog,  Try Cooking Therapy , by talking about my all-time favorite ingredient: garlic! When I was going through chemo WHILE recovering from a severe back injury (ahh, 23 broken bones in my back and ribs) I felt pretty useless. I couldn't stand for more than a few minutes. So to give myself some sense of being productive, I dragged my cutting board, my paring knife and chopping knife--and my sorry butt--into the adjacent family room. I sat on the couch and happily minced away while binging on some random Netflix show. (BTW, Netflix is the best streaming service while recovering from illness or injury. Easiest interface to pause...forward, and search show/movie categories.) I digress. Back to garlic... Even though I could buy a jar of minced garlic to save time, it's utterly awful! Tastes like mushy, citric acid-infused garlic. No bite. No crunch. No...
Read more