Simply Healthy Family: Sweet Potato Hummus

16.8.10

Sweet Potato Hummus


Once again, if it helps you at all, please refer to hummus as "dip". I have found, over and over again that if I call it hummus, people turn their noses up in distaste ( whether or not they've actually tried) but if I say it's dip, I get a "Yummy" in response. Call it what you like, this hummus is a great midday snack. The sweet potatoes give it a nice underlying err, sweetness and added vitamins, Bonus!
Serve this with pita chips and fresh, raw veggies, we like broccoli and mini sweet peppers.

I use dry chickpeas and soaked them for a few hours before cooking with the sweet potatoes for 13 minutes in my pressure cooker. If you must use canned beans, look for the low-sodium variety. I think it's just as easy to use fresh beans and it's most definitely cheaper!






TIME  20-30 MINUTES     SERVES 6-8
You will need:


2 medium size sweet potatoes

1 cup fresh chickpeas or 1 can

1/2 cup EVOO (extra virgin olive oil)

1/4 cup tahini ( paste made with sunflower seeds, available in most supermarkets)

1 lemon, juiced

1-2 teaspoons Kosher salt

1/2 - 1 cup reserved or hot water



Putting it all together:


Cook your chickpeas according to package directions, usually twice as much water as beans and takes about 30 minutes. If your using a pressure cooker, use 1 1/2 times the water, place whole sweet potatoes on top of beans and cook for 12-13 minutes on second ring.


Reserve any water from pot. Using a fork, peel sweet potatoes, discard peels. Using an immersion blender or a food processor, blend all ingredients together until super smooth adding hot water as needed to desired consistency.


Serve with fresh veggies or pita chips.
* Keeps for a week refridgerated in an airtight container









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8 comments:

  1. wow! I love the addition of sweet potatoes. that sounds so good! We are big into hummus around here and sweet potatoes. a great marriage!

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  2. what a fantastic idea!! I would have never thought about adding sweet potatoes; good on you! Looks delicious and really simple!

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  3. What a great idea! My husband and I love making our own hummus but I've never thought about adding sweet potato. We are both excited now!

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  4. Sweet potatoes, huh? I can imagine the great texture and subtle earthy sweetness they would add. GREG

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  5. Fantastic! I will try this as soon as I can find some sweet potatoes or yams! For my kids it's also all in the marketing. They will eat zucchini as long as I stuff them and call them veggie cups -- can't use the "z" word in our house.

    Here is the recipe!
    http://hippressurecooking.blogspot.com/2010/08/stuffed-zucchini-on-tomato-bed.html

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  6. Haha! I love that you have to call it dip. I can't call polenta by it's real name... have to say cornmeal or yellow grits in order to get by. This dip looks so good. I am huge fan of anything I can dip into. Bon Appetit mag made salsa verde in this months issue out of zucchini that is awesome as a dip for tortilla chips- 2 zukes, little onion, little jalapeno, bunch of cilantro (I used parsley)and 5-6 tblsp. of lime juice. Pop it in the blender or food processor until smooth.
    Thanks for this recipe!

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  7. Great hummus variation! I love sweet potatoes, so this sounds really delicious to me. You are right about calling it "dip." Sometimes you have to play tricks like that to get people to open their minds a little.

    I'm glad you liked my tahini cookie recipe. Let me know if you made them, and how they turned out. I'd love to hear what you thought! I really enjoyed them. I'll be keeping an eye out for your peanut dipping sauce and wraps!

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  8. Dip or hummus? Hummus is the arabic word for chickpeas - plain chickpeas, with nothing added and not even mashed... so what about "dip with hummus"?

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