Sweet Potato Hummus
This past Thanksgiving, I was asked to bring over a few dishes for our big shin-dig at Nick and Alex’s place new apartment. Hummus immediately came to mind (it’s my favorite vegan app!) but I wanted to put a special twist on the regular ole’ hummus and make it suitable for this Thanksgiving feast. Et alors j’ai fait le houmous de patates douces! Ok, I’ve been taking Rosetta Stone Lessons in my free time and just thought I would try my hand at a few phrases…
A big thanks to my sister, Andi, for helping me prepare all of the festive goodies. We also made a roasted apple and pumpkin butter, green bean and hazelnut sautéed in lemon and a raw, vegan carrot cake with cream cheese frosting. Keep checking back for all the recipes!
- 3 sweet potatoes roasted and peeled (450 degrees for 30 -40 minutes) The skins come off easily after roasting
- 1 cup of garbonzo beans, drained and rinsed
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1/2 cup olive oil
- sea salt to taste
- optional: 1 clove garlic
- fresh rosemary to garnish
- Place all the ingredients into a food processor and pulse until the hummus has a creamy and smooth texture, et voilà!
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