sweet potato hummus

A hummus intervention may be in order here because this recipe brings the total of hummus posts to five. Five!  But it is good and variety is the spice of life they say, so I vary my lunch by varying my hummus. Aaanyway, hummus is one of my favourite fast and easy lunch/snack fixes (just use the handy dandy search bar on the right and google hummus). Does the world need another recipe for hummus? Maybe not, but I think it would be a sadder place without. When I shared a portion of this recipe with Eden her reaction was totally satisfactory. She, in fact, declares that she is addicted to it.

I baked my sweet potatoes in the oven alongside a batch of cookies but if you wanted to hurry things along you could certainly "bake" a couple in the microwave. I like the caramel-ly goodness that happens when sweet potatoes are slowly roasted in the oven but sweet potatoes are so good and good for you that it is hard to find a way to cook them that is not good. Either way is same/same. So bake your potatoes, pull out your food processor and whirl up a batch of goodness to scoop up with some crunchy celery sticks and pita bread. Lunch break doesn't get a whole lot better.

sweet potato hummus

(adapted from Fast Flavours by Michael Smith)

2 medium sweet potatoes, baked 

4 cloves of garlic

1/2 cup tahini
4 Tbsp fresh lemon juice
1 Tbsp ground cumin
1 Tbsp cinnamon
1 Tbsp  toasted sesame oil
1 tsp sea salt
1/2 tsp Louisiana hot sauce
1 (19 oz) can chick peas, drained and rinsed

Put the garlic, tahini, lemon juice, cumin, cinnamon, sesame oil, salt, hot sauce, and chick peas in the bowl of a food processor. Process until smooth. Cut the sweet potatoes into rough chunks and toss into the food processor as well. Process again until smooth. 

Serve with your favourite dippers - I think it is very best with a fresh, crisp celery stick (or two or three...)

Just for the record? I do eat more than hummus for lunch. Sometimes.