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 an online 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.
