blissful eats with tina jeffers: Smoky sweet potato hummus
I don’t always feel like cooking. Most nights in my house I have to cook several different meals to suit everyone’s taste and dietary needs. The night is a huge triumph when I get to make one dish that we can all share. Unfortunately my husband and son are able to eat a lot of foods that aren’t kind to my waistline so on nights when I want to eat lighter and I don’t have much motivation to cook I turn to simple dishes that I can keep in the fridge and have dinner made in a snap. I love the versatility of hummus, it’s great with pita chips or raw veggies but also makes a great basis for a wrap, veggie sandwich or quesadilla and I try to always have some on hand for a quick meal.
This is a slight departure from the usual recipe, I added roasted sweet potatoes for some added fiber and nutrition. Sweet potatoes get their beautiful orange hue from an abundance of beta-carotene, which benefits eye health and immunity. I roasted the potatoes whole and then add them to the rest of the ingredients. Chipotle peppers are the perfect addition to sweet potatoes resulting in a rich, sweet uniquely flavored hummus like you’ve never tasted. I threw a few potatoes in the oven one night while I was cooking dinner and then threw this together in a matter of minutes for lunch the next day. If you are pressed for time you can cook them in a pan of boiling water until tender but roasting caramelizing the natural sugars in the sweet potatoes and gives the hummus a depth of flavor that you will miss otherwise. At first I was worried that I wouldn’t be able to eat it all since the recipe makes a generous amount but I’m down to my last few tablespoons. Time to get back in the kitchen and make another batch! Visit me at www.scalingbackblog.com for more recipes!
Smoky sweet potato hummus
Makes 4 cups
1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1 teaspoon chopped chipotle chili, canned in adobo sauce
1 garlic clove chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper
Pre-heat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary. Add ¼ teaspoon salt and season with pepper. Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.