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Hummus again?!

Heavenly Sweet Potato Hummus

So sorry if you get tired of my love affair with hummus… but I heart it. I can’t help it.

As of lately, I have been intrigued by all the different wacky flavors of hummus I have been finding including; Horseradish hummus?! and Edamame hummus?! I know, nutty right? So, when I ran across a recipe for Sweet potato hummus in my Power Foods cookbook… I just HAD to try it.Because not only do I heart hummus. I heart sweet potatoes as well. What’s not to love?! They’re pretty and sweet and heavenly. It’s really a mystery to me how something so sinfully delicious could be so insanely good for me.

Check out the spud’s creds:
* good for vision & boosts immunity.  Thank you Vitamin A! You rock.
*Low in cals & high in fiber, which is great for weight loss
*Contain a boatload of other important vitamins ( B6, C, E, folate)


Combine this with some protein rich chickpeas and heart healthy olive oil… how can you go wrong?

Heavenly Sweet Potato Hummus

If you do not own food processor, I highly recommend you invest if only for the purpose of making hummus. If you love hummus even a fraction of the amount I do it will pay for itself in no time. That store hummus is expensive and not all that flavorful, if you ask me.

So, to make sweet potato hummus you will need to put into your food processor 2 large sweet potatoes that have been peeled and cooked. I cooked mine in a microwave steamer with some water for about 10 minutes.

Also add 1 can of chickpeas (drained and rinsed), 1/4 lemon juice, 1/4 C. tahini, 2 T. olive oil, 2 tsp. cumin, 1 clove of minced garlic, Salt & Pepper to taste.

Give it a whirl, adding up to 2 T. of water to reach your preferred hummus consistency. I like mine kind of thick and a little bit gritty, so I added only 1 T.

Sprinkle with some paprika before serving, and…

That’s it.

Easy, Peasy lemon squeazy (literally)


(Sweet’s claims he can’t tell a difference between this and the Roasted Red Pepper Hummus… but I think he’s crazy.)

For some more interesting variations of Hummus, check out the following recipes:


Mmm, Mmm, HuMmmus

Now that I have legumes coming out of my ears, I’m making all things chickpeas and black beans.

It so happens, I just made some of the best hummus I believe I may have ever tasted, and now I MUST share. If you are a hummus lover as I am… you have got to try this. It sweet and spicy and wicked delicious!

I give you…


I was, literally, licking the food processor blades after I made this. I couldn’t get it into my face fast enough… safe, I know.

This is how the magic happened:

2 Cups Chickpeas (soaked and cooked, or canned), 3 roasted red peppers – skin removed, 3 T lemon Juice, 1 ½ T. Tahini, 1 clove garlic – minced, ½ tsp. cumin, ½ tsp. cayenne, ½ tsp. salt, 2 tsp. parsley flakes

Combine all ingredients in food processor.

Drizzle in some olive oil until desired consistency.

Disclaimer – this hummus is pretty zippy. If you are not a fan of heat I would recommend cutting the cayenne in half. Also, don’t cut your tongue on the  food processor blade. I found this on

Check out these other variations of roasted red pepper hummus on:

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