One of the moms was picking up her child at the end of the day...I had finally gotten a few minutes to try this recipe, and was finishing up.
Of course, I put her on the spot...instant taste tester :) She said it was tasty...I was a bit skeptical, but so far the kids have no complaints either...this one is a hit!
Ingredients
(for potatoes)
2-3 medium sweet potatoes, peeled and cubed
olive oil
sea salt
( for hummus)
(for potatoes)
2-3 medium sweet potatoes, peeled and cubed
olive oil
sea salt
( for hummus)
2 cups chickpeas
1/3 cup tahini
3 cloves garlic
juice of 1 lemon
3 tbs olive oil (or more if you prefer)
sea salt
freshly ground pepper
cayenne pepper
Directions
1.Preheat your oven to 400 degrees F . Toss the cubed sweet potato with olive oil and a generous dash of sea salt. Roast for about 30 minutes, or until tender.
2. Once it's tender, transfer it to a food processor or blender and add the chickpeas, tahini, lemon juice, olive oil and garlic.
3. Process until creamy, adding a little more oil if necessary. Season with salt, freshly ground pepper and a little bit of cayenne, if you like.
4.Serve with raw veggies or pita.
2. Once it's tender, transfer it to a food processor or blender and add the chickpeas, tahini, lemon juice, olive oil and garlic.
3. Process until creamy, adding a little more oil if necessary. Season with salt, freshly ground pepper and a little bit of cayenne, if you like.
4.Serve with raw veggies or pita.
*Makes about 3 cups
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“A hundred years from now, it will not matter what kind of car I drove, what kind of house I lived in, how much money I had in the bank…but the world may be a better place because I made a difference in the life of a child.”
~ Forest Witcraft