Purple Sweet Potato Hummus
& Whole Wheat Pita Chips (recipe below)
|Cross section of raw, purple
Purple Sweet Potato Hummus:
This uniquely colored appetizer is not just eye-appealing, but easy to make, save, and serve. I used this appetizer for a both a dinner with my family and a wine night with my girlfriends.
This recipe is from Whole Living with the subtitution of a purple sweet potato. 🙂
1 lb purple sweet potato, cut into 1-inch cubes
1 can chickpeas, drained and rinsed (this helps control your salt in the recipe)
Juice of 1 Lemon (approx. 1/4 cup)
1/4 cup tahini (this sesame paste can be found is most grocery stores.)
2 tbsp olive oil
2 tbsp cumin
1 tsp cayenne
salt and pepper to taste
(water may need to be added, so reserve potato water)
Take cubed potatoes and place in a steamer. (add water in lower pot and bring to a boil.) Add potatoes and simmer, covered, until tender. Approx. 10-12 minutes.
While potatoes are cooking, put chickpeas, lemon juice, olive oil, cumin, cayenne, and garlic in the food processor. Begin to puree.
Place potatoes into the food processor, (but save the (purple) water.)
Process all ingredients until smooth. If still thick, add potato water. Add Salt and Pepper to taste.
|Reserved Potato Water
Place in refrigerator and serve with Whole Wheat Pitas or fresh vegetables.
(nutrition- approx.: 1/4 cup = 100 calories.)
Whole Wheat Pita Chips:
Preheat oven to 425 degrees.
Take whole wheat pitas and cut into 8ths.
Place on baking sheet and brush olive oil on the top. Sprinkle with Italian Seasoning, salt, and pepper.
Bake for 7 minutes, and flip over. (feel free to add more oil and seasoning to the other side.)
Bake an additional 7 minutes or until brown and crispy.
These can be served with any dish you need ‘chips’ to dip with. They are very versatile enough to go with anything, or with nothing!
(4 triangles = approx. 100 calories.)
|Getting ready to prep my potato!