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Tag Archives: hummus

Sweet Potato Hummus

17 Sunday Jun 2012

Posted by BakedNorthwest in Appetizers, Bloggerific, Easy, Entertaining, Healthy, Side Dish

≈ 1 Comment

Tags

chickpeas, garbanzo beans, garlic, hummus, olive oil, sriracha, sweet potato, tahini

After making this, I doubt I will ever buy store bought hummus again. It is far too easy to make your own, and far more satisfying! Spicy Sriracha really takes this recipe up a notch. It doesn’t make the hummus super spicy, but it balances the sweet potato and other flavors in this hummus.

Recipe
Sweet Potato Hummus
(Makes about 4 cups hummus, recipe originally from Power Foods)

  • 2 medium sweet potatoes, peeled and diced
  • 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
  • 1/4 C fresh squeezed lemon juice
  • 1/8 C tahini sauce (can use up to 1/4 cup, I liked it with a little less)
  • 2 T extra virgin olive oil, plus more for drizzling on top of hummus
  • 2 tsp. ground cumin
  • 1/2 tsp. minced garlic
  • salt, fresh ground black pepper, and SRIRACHA to taste
  • water for thinning, 2-4 T
  • 1/2 tsp. paprika or Sumac for garnish (optional)
Peel sweet potatoes and cut into small cubes.  Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft.  (About 10-12 minutes).
While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.  Let garbanzos drain.
Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.  Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times.  If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Add a squirt of sriracha to spice things up a bit. Taste for seasoning and add more salt and/or pepper if desired.
Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika if you wish.  Taste great with rice crackers, whole wheat pita triangles, veggie dippers, or whole grain chips.  Hummus will keep in the fridge for at least a week.

Sweet Potato Hummus with rice crackers and veggie dippers

Hummus-Crusted Chicken

05 Tuesday Jun 2012

Posted by BakedNorthwest in Chicken, Easy, Healthy, Main Dish, Weeknight Meals

≈ 3 Comments

Tags

balsamic, Chicken, hummus, lemon, rosemary

Hummus Chicken

One of the quickest, healthiest, and most satisfying ways I’ve ever made chicken. Consider this a new go-to for me! Even better since I tend to get sick of dipping hummus in only veggies and crackers – chicken is just asking to be smothered in it instead!

Recipe
Hummus-Crusted Chicken
From the March issue of O Magazine

Ingredients

  • Boneless Skinless Chicken Breasts
  • hummus (enough to coat chicken pieces)
  • 1 lemon
  • 1 tbsp. balsamic vinegar
  • fresh rosemary
  • salt & pepper

Smother some boneless, skinless chicken breasts with hummus, then top with a squeeze of lemon juice, a dash of balsamic vinegar, chopped fresh rosemary, and lemon slices. Don’t forget to season with some salt and pepper! Bake at 450F until hummus is golden brown and meat is cooked through, about 15 minutes for small tenders (what I used) and 30 minutes for full chicken breasts.

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