Saturday, September 17, 2011

Sweet Potato Something Dip

Yesterday I was intrigued to read about a new healthy-ingredients cookbook written for University of Guelph students.  Students who are short on food can get assistance through an on-campus food bank, but they tend to take the familiar stuff first and leave the lentils behind.

Yeah, big surprise.

Anyway, the article I read didn't provide any recipes, but it did mention Sweet Potato Hummus.  An online search for a recipe brought up quite a few variations, most of them pretty "hummusy," and that was fine except that I didn't have the extra ingredients called for like tahini.  I decided to try Hungry Meets Healthy's recipe for Super Sweet Potato Hummus, which takes it in a whole different direction.  I don't know if I'd call it hummus so much as just an autumn-flavoured dip or spread. Think pumpkin pie with a bit of bean. 

It's pretty quick: you just cut up the sweet potato, cook it, and then run it through the food processor with drained chick peas, sweeteners and spices.  I did add some lemon juice at the end--it seemed to need a bit of a boost.

I froze half and took the other half to a church meeting, where it got a thumbs-up from those who tried it.  I didn't have a lot to offer for dipping--corn chips didn't seem to be just right, and neither were vegetables.  I settled on whole-wheat tea biscuits (mini ones) and sliced apples.  (Bagel chips would have been awesome.)

And look at all those food groups!  Even public-school lunchbag critics should like this one.

No comments: