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My daughter will a eat lot more raw vegetables when dipped in something. I can go crazy trying to make her eat veggies at dinner time… but if she can use them to “dip” she devours them. She also doesn’t like potatoes or sweet potatoes unless they are fried -she’s a total southern kid. So, on a whim, I got creative and made sweet potato hummus with a left over oven roasted potato from the night before. What I found, is that not only did it mask some of the “chick pea” flavor in a traditional hummus, but that it added a sweetness she really enjoys. This is a “dip” I do not feel guilty letting her eat by the spoonful! It’s loaded with protein, omega 3s, fiber, beta carotene … just to name a few benefits.
- 2-3 Medium sized sweet potatoes, peeled and cut in small pieces
- 1 can (14 oz) chickpeas, drained and rinsed
- Juice from 1 lemon
- 2 TB tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 garlic clove, chopped
- Coarse salt and ground pepper
- Whole-wheat pita and crudités such as carrots, celery, red pepper and broccoli
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add sweet potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
- You can also use left over oven roasted sweet potatoes and skip step 1. Transfer sweet potatoes to a food processor or blender.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week.
- Serve with pita and crudités.