 Sweet Potato Hummus with Homemade Pita ChipsServe this hummus at room temperature or chilled, with a drizzle of olive oil and a sprinkling of paprika. It tastes great with homemade pita chips. Hummus will keep in the fridge for at least a week.
Sweet Potato HummusIngredients
- 2 medium sweet potatoes, peeled and diced
- 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup sesame seeds
- 2 Tablespoon extra virgin olive oil, plus more for drizzling on top of hummus
- 2 tsp. ground cumin
- 2 cloves garlic, chopped
- salt and fresh ground black pepper to taste
- water for thinning, 2-4 Tablespoons
- 1/2 tsp. paprika, for optional garnish
Directions
- Place sweet potatoes in a microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft, about 10-12 minutes.
- Put cooked sweet potatoes, garbanzo beans, lemon juice, sesame seeds, olive oil, cumin, garlic, salt, and pepper into food processor or blender.
- Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Taste for seasoning and add more salt and/or pepper if desired.
Homemade Pita ChipsThese chips are crunchy and flavorful. They make a great snack or part of a pre-workout meal when combined with homemade hummus.
Ingredients
- 1 package of pitas, preferably whole grain or whole wheat
- 2 Tbsp olive oil
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp sea salt
- 1 tsp optional flavor, like cumin, Cajun seasonings or paprika
Directions
- Preheat oven to 350.
- Combine spices together in a small bowl.
- Brush pitas with olive oil and sprinkle with spice mixture.
- Cut pitas into bite sized squares.
- Bake 15-20 minutes or until browned.
Recipe adapted from Power Foods
|
|