happy new year!!!
i am slowly (ok, very slowly) getting back into the swing of things after a wonderful holiday season. i just never want the holidays to end, but hello 2020! as always, i like to start the year off with an extra healthy recipe. it seems i have created a new hummus spread in january over the last few years. homemade hummus is one of my favourite storebought items to make at home & it is such a great way to consume a number of additional vitamins & minerals. you can incorporate literally any flavour into the spread that you can think of! this years version features sweet potato & tumeric, inspired by the flavours of angelic bakehouse's garden wraps. the sweet potato & tumeric give the hummus a beautiful yellow colour, as well as an additional boost of nutrients. i brought this to a family dinner to serve as an appetizer & it was devoured within minutes.
there are so many ways you can enjoy this hummus too! you can serve the hummus with fresh vegetables, spread it onto a wrap or pair it with my homemade garlic crisps made with angelic bakehouse's garden wraps! the wraps come in a variety of flavours (sweet potato + tumeric, kale + spinach & beet), all made with sprouted whole grains. they toast up so nicely in the oven, making for a healthy alternative to tortilla chips.
find the full recipe below! it is vegan friendly too. cheers to a wonderful year ahead :)
for the hummus
- 1 medium sweet potato, peeled & diced
- 1 tablespoon extra virgin olive oil
- salt & pepper, to taste
- 1 can of chickpeas (15 ounces), rinsed & drained
- 2 heaping tablespoons quality tahini
- 3 cloves of garlic, smashed
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cayenne pepper
- 2 tablespoons cold water
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup extra virgin olive oil, plus more for serving
- pepitas, for garnish
- cilantro or parsely, for garnish
for the garlic crisps
- angelic bakehouse garden wraps (i used tumeric sweet potato, beet & kale + spinach)
- 2 tablespoons garlic olive oil
- flaked salt, to taste
directions
for the hummus
- preheat oven to 400 degrees. toss the sweet potato in olive oil, salt & pepper. transfer to a lined baking sheet & roast until fork tender, about 25 minutes. let cool completely.
- in a food processor combine the sweet potato, chickpeas, tahini, garlic, ginger, tumeric, cayenne pepper, water & lemon juice. blend for 60 seconds.
- add the salt, pepper & olive oil. blend on high speed until mixture is creamy & smooth. if mixture is thick, add additional water until desired consistency is reached. taste for salt & adjust as needed.
- transfer hummus to a large serving bowl & drizzle with additional olive oil. top with pepitas & fresh herbs.
- serve fresh with garlic crisps for dipping!
this post was created in partnership with angelic bakehouse!