spicy sweet potato hummus
as much as i love a classic, this spicy sweet potato hummus has become our new favorite
I had absolutely no intention of taking off more than a week from the blog.
I don’t think I have ever gone an entire week without a single post.
I wish I could say I was off on some incredible vacation, or simply spending some much needed family time.
It was the flu.
A nasty flu that took out Charlie first, then Ian, and of course after taking care of my sickies for nearly a week I got it last.
With the exception of migraines I never get sick, and after being in bed for a full 6 days; yes 6 days, I do not plan on getting sick ever again.
As soon as I was able to get myself up and out of the house I headed to the market and purchased every fruit and vegetable I could fit into my cart.
No more chips, cheese and crackers, bye bye bread and butter. I am loading up on healthy snacks and veggie loaded meals for the foreseeable future.
Like I said I am not getting sick ever again, and I mean business.
Minutes after getting back from the store I had mission eat healthy under way. Chickpeas were cooked, my sweet potato was roasted, and my veggies for dipping were sliced and diced. We’ve got fruit and greens washed and ready for smoothies, and hard boiled eggs for a quick breakfast or snack. This girl needs her protein.
Prepping healthy snacks and meals for me is the key to staying on track. It’s easy to eat healthy when your fridge is full of ready to eat healthy foods. And we all love veggies dipped in either healthy homemade ranch dressing or hummus.
I don’t usually get too fancy with hummus, we love a good classic, but to up the nutrition I added a roasted sweet potato. One medium potato provides 35 percent of your daily recommended amount of vitamin C needed to fight infection (I could have used this last week for sure). Sweet potatoes are also an excellent source of fiber and antioxidants.
And because I love a little heat with my sweet I also added some harissa.
- 1 sweet potato, baked or roasted
- 2 cups of chickpeas
- 3 cloves of garlic
- 1/3 cup sesame tahini
- 1/4 cup olive oil
- 1 Tbsp harissa
- juice of 1 lemon
- salt to taste
- for topping (optional) harissa, sesame seeds, olive oil
- place the sweet potato, chickpeas, garlic, tahini, olive oil, harissa and lemon juice in a food processor
- pulse until smooth (adding some of the aquafaba if needed)
- taste for seasoning
- drizzle with olive oil, and top with sesame seed and harissa (optional)
- serve with pita chips and veggie slices
To make the hummus I baked my sweet potatoes in the oven (400 degrees for 1 hour), allowed to them cool just until I could handle them and scooped the inside right into my food processor with the chickpeas. But you could easily microwave them as well ( a medium potato will take anywhere from 5 – 8 minutes).
thank you to north carolina sweet potatoes for sponsoring this post
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