Gluten Free Sweet Potato Hummus
Hello, to all my wonderful people please excuse my lack of articles. I am back on track and ready to keep you updated on the Gluten Free conversions. I have been going through some training and innovating. I feel so much more focused and I am ready to be there to help at every step of the way. If you are new to Gluten Free and are not quite sure how to adapt a recipe, send me an email-- I would be more than happy to send you in the right direction.
Here is a quick recipe we have been using a lot lately. The flavor is so deep and refreshing and I believe you can really make this such a versatile side kick to veggies, crackers or piled high on a burger.
Sweet Potato Hummus
Ingredients
2 medium-sized sweet potatoes
1 (15 oz.) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice 1 large/ 2 small
1/4 cup Tahini
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/3 cup water
Directions
Cook the sweet potatoes in the oven or boil. Cool and peel.
Place sweet potato in a food processor. Add the chickpeas, lemon juice, Tahini, olive oil, cumin, garlic, and half the water. Process until you start to get a smooth paste. About 1 minute depending
on your food processor. Add more water if necessary then sprinkle your sea salt and black pepper and stir.
Garnish with a sprinkling of paprika, course sea salt or however you choose to garnish before serving. This can be stored in a container in the fridge for up to 1 week. Sere with pita chips or on crackers. Also tastes great on a BLT or dip your sweet potato fries in it for double the vitamin power.
Just a little extra feature !!
Sweet Potato Face
Take a ½ cup sweet potato, mix it with 1 tablespoon of brown sugar and 1 tablespoon of honey or yogurt and mix it together to form a paste. Using gentle circular motions and massage it in. You can leave it on for 10 to 15 minutes like a face mask then rinse it off with lukewarm water or just rinse and moisturize with your favorite cream or oil.
I am sure you can think of a million other ways to incorporate this orange miracle vegetable. Now start some new traditions
Here is a quick recipe we have been using a lot lately. The flavor is so deep and refreshing and I believe you can really make this such a versatile side kick to veggies, crackers or piled high on a burger.
Sweet Potato Hummus
Ingredients
2 medium-sized sweet potatoes
1 (15 oz.) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice 1 large/ 2 small
1/4 cup Tahini
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 garlic clove, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/3 cup water
Directions
Cook the sweet potatoes in the oven or boil. Cool and peel.
Place sweet potato in a food processor. Add the chickpeas, lemon juice, Tahini, olive oil, cumin, garlic, and half the water. Process until you start to get a smooth paste. About 1 minute depending
on your food processor. Add more water if necessary then sprinkle your sea salt and black pepper and stir.
Garnish with a sprinkling of paprika, course sea salt or however you choose to garnish before serving. This can be stored in a container in the fridge for up to 1 week. Sere with pita chips or on crackers. Also tastes great on a BLT or dip your sweet potato fries in it for double the vitamin power.
Just a little extra feature !!
Sweet Potato Face
Take a ½ cup sweet potato, mix it with 1 tablespoon of brown sugar and 1 tablespoon of honey or yogurt and mix it together to form a paste. Using gentle circular motions and massage it in. You can leave it on for 10 to 15 minutes like a face mask then rinse it off with lukewarm water or just rinse and moisturize with your favorite cream or oil.
I am sure you can think of a million other ways to incorporate this orange miracle vegetable. Now start some new traditions
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