I have mentioned before that I have fantastic Nia students. Well, I also have fabulous students in my gentle yoga class. When I posted about green beans being the only beans I like, except garbanzo beans in a couple of recipes, one of my students commented asking if I liked hummus. Turns out she just made some with sweet potato. I asked if she wanted to guest post or give me the recipe so that I could post it. Just as I say about recipes she used the original recipe as a guide and made it her own. She gave me kinda what she did (pictured). In addition to bringing me the recipe she actually brought me some hummus. In a little baggie! So cute. So sweet of her. It was a perfect addition to our dinner that night because I hadn’t really planned a well-rounded meal since I spent a good portion of the day at the vet’s office with my cat. You know that all medications have side effects and one of hers had a big one so we are now on a different plan on how to handle her issue in order to deal with the issue that came up as a side effect. I had my very first Thursday morning Nia class that will be Thursdays at 8:30 am the same day. So being at the vet for hours then coming home and having to get some stuff done before having to leave for Gentle Yoga didn’t leave me time to think about dinner in detail. So having the sweet potato hummus to serve with a raw bell pepper helped a lot. And it was delicious. I modified it only by roasting the sweet potatoes and adding more water.
Hummus With Sweet Potato:
Ingredients (pictured)
1 cup peeled and chopped up roasted sweet potato* (I measured it AFTER I roasted it)
1 can garbanzo beans, rinsed and drained
1/4 cup fresh squeezed lemon juice
1/3 cup Tahini
7 garlic cloves, roasted (or raw)**
1 tbsp olive oil
1/2 tsp cumin
1 tsp salt
1/4 cup water (not pictured)
Peel and chop a sweet potato. Roast it in the oven (at about 450° F with garlic salt and olive oil). Until it is cooked to your liking.***
Put all ingredients in the blender or food processor and pulse until smooth.**** You can start with less water than 1/4 cup and add as you see fit.*****
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Recipe notes
*I measured the sweet potato AFTER I roasted it
**I used roasted garlic
***I roasted the sweet potato less than I would have if I were eating it
****I don’t have a food processor, I used my blender and I had to scrape and pulse quite a lot. I did not drizzle with oil or sprinkle with paprika.
*****I will use the “bean water” next time. (I forgot that I needed water at all otherwise I would have saved the bean water to use.)
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As you can see there are two different colored spreads in the picture. I think we might have used different colored sweet potatoes because I can’t imagine a sprinkle of paprika or her + of cumin would change the color that much. Can you?
Either way they both were delicious. Hers was more sweet. Again not sure if it is because of different potatoes or not. Could be the roasting.
Either way . . . this recipe is just a guide. A place to start. Something to look at to say, “Ok, someone has put sweet potato in a hummus and they thought it was good, now what can I do to make it my own?”
Right? So . . . . go make it and report back! 🙂
Terre Pruitt's Blog 