Food, gourmet cooking, Gourmet Cooking & Recipes, healthy cooking, healthy eating, healthy foods, holiday eating survival guide, mediterranean cooking
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healthy eating: sweet potato and hummus

Who would have known my mediterranean cultural food would be the most sought after food groups to plan for healthy eating.  I mean as a child I was embarrassed when my mother spread humus in pita bread and send me off to school in the US (that is). Now, I laugh, as all those kids who poked fun at me back then, are now clicking their way through the internet for humus recipes.

In light of some tidbit about my life, I want to share a recipe with you which I found here. In my opinion,  a very creative take on humus. I’ve eaten humus in all variations throughout my life: spicy, with eggplant, garlic or not, pasty, watered down and whatever else any store now offers, and am always still open to trying something new. So here it is Sweet Potato, Tahini/humus (as you know when you combine tahini and chickpeas, it’s humus) spread.  Let me know what you think:

sweet potato tahini crostini

Ingredients

for the sweet potato-tahini spread:
  • 1/2 cup cooked & mashed sweet potato
  • 2-3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/4 cup cooked chickpeas
  • 1/2 clove garlic
  • 1 tablespoon maple syrup
  • a squeeze of lemon
  • salt & pepper
for the crostini:
  • 8 half-pieces of bread, toasted or grilled
  • 1/2 cup good quality ricotta and a squeeze of lemon
  • a few sage leaves, chopped
  • coarse salt
  • optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes

Instructions

  1. In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
  2. Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.

Notes

Feel free to play with different spice/herb variations: Cayenne, cumin, and/or dried coriander would be nice mixed into the spread. Or switch out the sage with rosemary or thyme… whatever you like. I think a bit of toasted sesame oil would pair nicely with the tahini (although I wouldn’t pair that with ricotta).

vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.

{photo and recipe credit – click here}

 

 

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