If hubby didn't like it - more for me! Bwahahahahaha!
Hummus makes a terrific snack or lunch, with some carrot sticks or pita or even tortilla chips. It's pretty filling, and if its not made with a ton of oil, relatively lean. And when the nutritional power of a sweet potato is added, hummus is good for you, too. 200g of sweet potato offers 65% of the RDA of Vitamin C, and 769% of Vitamin A. The tortilla chips, not so much. But tasty! Especially the Toasted Sweet Potato ones (Bachman brand) we bought recently, which were a perfect pairing, emphasizing the sweet potato flavor.
Even Mr Minx had to admit that the combination of sweet potato and black-eyed peas was pretty darn good, although it was hard for him to come right out and say it. Especially since his mouth was full of hummus.
1 medium sweet potato (about 1.5 cups cooked pulp)
1 15-oz can black-eyed peas, drained and rinsed
3 tablespoons tahini
1 large clove regular garlic or 5 cloves black garlic, crushed
1 tablespoon brown sugar
1/4 cup lemon juice (+ more to taste)
1/2 teaspoon ground chipotle pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt + more to taste
extra virgin olive oil
Poke holes all over the sweet potato with a fork. Put potato on a microwave-safe plate and nuke for 8-10 minutes, until tender. Allow to cool, then remove skin.
Put the black-eyed peas in a food processor with the tahini, garlic, brown sugar, lemon juice, spices, salt, and about 2 tablespoons of the olive oil. Pulse until the mixture forms a relatively smooth puree. Add the sweet potato and pulse into a smooth puree, thinning with a bit of water if it seems too thick. Taste for seasoning and add more lemon juice and/or salt, if needed.
Serve in a bowl, top with a drizzle of olive oil and a sprinkle of fresh parsley.
Posted on Minxeats.com.