Sweet Potato Hummus

This is potentially a dish you already have all of the the ingredients for! I’m a little overly obsessed with tahini. It’s up there next to almond butter me, I drizzle it on everything. Tahini is one of the main ingredients for hummus, but unlike traditional hummus, this recipe swaps chickpeas for a baked sweet potato. The finished product is so smooth and creamy, I licked clean every bowl and spatula after whipping it up.

Sweet Potato Hummus

Ingredients:
1 medium sweet potato
¼ cup tahini
2 garlic cloves, roughly chopped
juice of 1/2 a lime
pinch of salt

Directions:
Preheat your oven to 400 degrees. Scrub clean your sweet potato then with a fork, poke holes all over the sweet potato. Place on a roasting pan and bake for about 45 minutes until a knife slips in easily and the inside feels tender. Cut the potato in half and set aside to cool until you can handle it.

Scrape the flesh of the sweet potato out from the skin and place in your food processor. Add in the tahini, garlic, lime juice, and salt. Pulse until smooth and creamy, stopping to scrape the sides as needed. Transfer to a bowl, and top with a drizzle of nice olive oil, flaky salt, and paprika or red chili flakes if you like spice. Serve with raw veggies or crackers.

The hummus will last in an airtight container in the fridge for up to one week.

Annie

Layered Hummus Dip

As I mentioned in yesterday's post, when we got to Fort Worth last Thursday, my sweet friend's mom was eager to get us whatever we needed and even fixed us this yummy snack! We had worked up an appetite after our little road trip!

It's basically a mediterranean layer dip, and you can really use whatever you have on hand. This one used hummus, chopped artichoke hearts and tomatoes, toasted pine nuts and tabbouleh.

Layered Hummus Dip
serves a crowd (embarrassingly, the 5 of us scarfed the whole thing down)

Ingredients:
10 oz container of your favorite hummus (this is mine)
Store bought or leftover homemade tabbouleh
4-5 artichoke hearts, chopped
1/3 cup cherry tomatoes, chopped
1/4 cup pine nuts, toasted

Directions:
Toast your pine nuts over medium-low heat on the stove (watch them carefully, they toast quick). Spread the hummus evenly along the bottom of a pie pan. Distribute artichokes over the hummus. Top with an even layer of your tabbouleh. Lastly sprinkle your tomatoes and pine nuts over the top.

Serve with crackers or pita chips!

I also mentioned last week how I got a huge shipment of hummus sent to me...well a few weeks ago, Eat Well Embrace Life Hummus contacted me seeing if I would be interested in being a brand ambassador for their company. You're saying I get to eat and promote hummus? I'm in!

Basically I just get to talk about their yummy hummus a lot and use it in some of my recipes. This layered dip would be perfect to use EWEL's hummus! I'd suggest using their white bean, classic, roasted garlic or roasted pine nut flavor in making this dish! 

You can find EWEL hummus in most specialty grocery stores (If you're from around here check Sprouts!). If you are trying it for the first time, I suggest the spicy black bean or yellow lentil flavor. They are my favorites. EWEL prides themselves on using beans other than chickpeas to make their hummus. They also just came out with a line using greek yogurt which makes the product contain half the fat than regular hummus!

Annie