Wednesday, March 28, 2012

Sweet Potato Hummus

My love for hummus began in college.  There was a place called Roly Poly that had the most amazing wraps.  It went out of business and I never saw another one till I was in Dallas.  It had been 8 years but I went right up to the counter and asked for a 'Number 6'- the California HummerRoasted Red Pepper Hummus, Provolone Cheese, Lettuce, Tomato, Avocado, Carrot, Cucumber, Green Pepper, Sprouts, Creamy Caesar Dressing.  AMAZING! 

Since then, I've enjoyed trying different kinds and just loved the idea and simplicity of this recipe. I hope you enjoy it as much as we do!

Sweet Potato Hummus
Adapted from from Doughing Rogue

2 medium sweet potatoes 
1 can of chickpeas, drained
Juice of one small lemon or half of a large one
1/3 cup tahini
2 cloves of garlic
2 Tbsp olive oil
1 Tbsp cumin
1 tsp nutmeg
1 tsp salt
I doubled the recipe because I wanted to share with the girl who pointed me to the recipe.  This made a ton!

Wash the potatoes and wrap in foil.  Bake at 375 degrees for about an hour.  With about 20 minutes left, throw in the garlic wrapped in foil, drizzled with olive oil.  Remove everything from the oven and let cool for 20 minutes or so.  
Peel the potatoes with some tongs.
Combine the potatoes, garlic, and the remaining ingredients (not paprika) in a food processor or in a bowl, using an immersion blender and blend till smooth.  Garnish with paprika and serve warm or cold with veggies and pita chips!  I love sugar snap peas, cucumber, bell peppers, and carrots with this.  It's perfectly sweet and savory.  Enjoy!

Lauren's hummus is creamy, garlicky, and delicious!

1 comment:

  1. MMM.... Kim, there was a Roly Poly in College Station too!