Thursday, October 25, 2012

Carrot-Sweet Potato Hummus

I made this using some of the leftovers from yesterday's Carrot-Sweet Potato Puree.  Tastes mostly like the regular hummus I make, with a little extra flavor.  Though that might be due to the slightly disgusting amounts of raw garlic I put in it... it's hard to taste too much of.  Anyway, it's delicious.  I also added a little tapenade-like topping for extra pizzazz, but you can skip it if you don't feel like it.  It's pretty intense, what with the extra raw garlic and red pepper flakes.  But I think it's delicious.

What you need:
1 cup Carrot-Sweet Potato Puree (or just roast enough sweet potatoes or carrots to make a cup and add those in with a little extra liquid)
1 (15 ounce) can chickpeas, rinsed and drained
1 head of garlic, peeled and roughly chopped (or just a few cloves- the raw garlic flavor it pretty intense, so if you don't support a pretty passionate love affair with garlic, reduce it)
1-2 tablespoons lemon juice
3-4 tablespoons tahini
1-2 teaspoons chili oil
pinch of salt
1 tablespoon fat-free italian dressing (or just add olive oil... I'm just trying to cut back a bit on the calories and this works well for me)

Simply put everything into the blender or food processor and puree.  In the blender, you'll definitely have to stir it around a few times to get everything to blend.  If it still isn't working, add a little more italian dressing or olive oil.  Refrigerate for at least an hour to let it firm up and allow the flavors to meld a bit.  Top with my tapenade-y stuff (recipe below) or just leave it plain.  Enjoy!

Oh, and try making some Veggie Chips to dip with.  Awesome.  Or stick with baby carrots, cucumber slices, or the chips of your choice.


Chop the following finely and mix together along with 1-2 teaspoons of olive oil and a pinch of salt:

2-3 tablespoon pecans, toasted
4-6 cloves of garlic
scant 1/4 cup dried tomatoes
2 tablespoons green olives
up to 1 tablespoon red pepper flakes

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