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Sweet Potato Hummus

Guest Author - Christina T. Schlachter, PhD

I recently found one of the best hummus companies out there – Hope Hummus. Kids adore their sweet potato hummus and the spice avocado hummus takes guacamole to the next level. You can find Hope Hummus in select Whole Foods stores, or check them out at www.hopehummus.com. If you can’t find them in your local Whole Foods, try these recipes to make your own amazing hummus! Pair with pita chips and you have a wonderfully tasty and healthy snack.

Sweet Potato Hummus

Ingredients
2 sweet potatoes, peeled and cooked (you can also use 16 ounces of defrosted edamame seeds or 2 peeled avocados)
1 15-ounce can of chickpeas, rinsed and drained.
1 glove of garlic, peeled
¼ lemon
2 tablespoons of tahini (sesame paste found in Asian grocery stores, health food markets, and in the international aisle of many grocery stores)
1 teaspoon of sea salt
¼ cup of extra virgin olive oil

Directions
Mix all the ingredients together in a blender for approximately 4 minutes, and serve with whole wheat toasted pita bread.


Garlic Hummus
For all the garlic lovers out there, try this amazing recipe for Garlic Hummus!

Yields 6 servings

Ingredients
  • 2 tbsp. Roasted Garlic - Recipe Follows
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1/4 cup fresh parsley, stems removed
  • 2 tbsp. lemon juice
  • 2 tbsp. water
  • 1/2 tsp. curry powder
  • 1/8 tsp. dark sesame oil
  • Dash hot pepper sauce
  • Pita bread and/or fresh vegetables

    Directions
    1. Prepare Roasted Garlic.
    2. Place 2 tbsp. Roasted Garlic, chickpeas, parsley, lemon juice, water, curry powder, sesame oil, and hot pepper sauce in a food processor or a blender. Cover and process until mixture is smooth, making sure to scrap down side of processor or blender once.
    3. Serve with pita bread triangles and/or fresh veggies.

    Roasted Garlic
    Cut off top third of 1 large garlic head (the head is not the root end). Expose cloves and discard top. Place on a 10-inch square of foil, trimmed end up. Rub generously with olive oil and sprinkle with salt. Bring foil ends together and close tightly. Roast in preheated 350 oven for 45 minutes or until cloves are golden and soft. When garlic is cool enough to handle, squeeze roasted garlic cloves from skins and discard the skins.


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    Content copyright © 2014 by Christina T. Schlachter, PhD. All rights reserved.
    This content was written by Christina T. Schlachter, PhD. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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