Roasted Sweet Potato Hummus

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This roasted sweet potato hummus recipe was originally posted to the blog in 2013, but was deserving of new photography so I’m re-publishing it today with new text and pictures. I eat it with pita chips, fruit (apple slices + this hummus = heaven) and veggies, and also spread it on sandwiches like this one.

Roasted Sweet Potato Hummus

Yield: about 2 cups of hummus

Roasted Sweet Potato Hummus

Ingredients

  • 1 cup packed mashed roasted sweet potato (about 1 large potato)
  • 1 ½ cup chickpeas (about 1 can, rinsed)
  • 2 cloves garlic, minced
  • 2 tsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
  2. While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
  3. Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
  4. Place in the refrigerator until cool (it's still good warm but not as hummus-y).
  5. Serve with veggies, fruit, pita chips or as a sandwich spread.
  6. Store leftovers in an airtight container in the refrigerator.
http://pumpsandiron.com/2017/02/20/sweet-potato-hummus/

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread. This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This is one of those snacks I make so often I don’t even need to look at the recipe anymore. It’s so yummy! Hummus is something I always have in the refrigerator and while I don’t make my own every week, when I do, 9 times out of 10 it’s this roasted sweet potato version.

For everyone with today off, hope you’re enjoying a fun long weekend! The weather has been uh-mazing these last couple days! I’m down in New Jersey visiting Joe’s family, but we’re heading back to Boston later today.

Do you have a favorite hummus variation? 

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Spinach-Packed Turmeric Egg Bake

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

This turmeric egg bake is packed with spinach and shredded sweet potato, and while it’s not the most photogenic of meals, I promise the delicious taste makes up for the appearance. I’m sure a lot of you have Super Bowl food on the brain today rather than healthy breakfast meal prep, but this is a good recipe to pin for later. It’s easy to put together and you can store it in the refrigerator to have breakfast ready to go the next couple days.This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

Spinach-Packed Turmeric Egg Bake

Yield: 4 servings

Spinach-Packed Turmeric Egg Bake

Ingredients

  • 8 eggs
  • 2 handfuls spinach
  • 3/4 cup grated sweet potato (peel and then grate)
  • 1/4 cup green onions (discard white ends, chop the green)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • Salt and pepper to taste (be generous)
  • Avocado for topping (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Whisk the eggs together in a large mixing bowl thoroughly. Add in the grated sweet potato, spinach, green onion and all the spices. Mix together.
  3. Lightly grease an 8x8" baking dish (I use olive oil spray) and pour in the egg mixture.
  4. Bake for 30 minutes.
  5. Remove and serve with avocado.
  6. Store leftovers in the refrigerator and reheat in the microwave (60 seconds usually does the trick) before enjoying again.
http://pumpsandiron.com/2017/02/05/spinach-packed-turmeric-egg-bake/

This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast. This turmeric egg bake is packed with spinach and shredded sweet potatoes for an easy, flavorful make-ahead breakfast.

That’s all for me, folks! Enjoy your Super Bowl Sunday and GO PATS! (Says the girl who hasn’t watched a single game all season…)

Apple Cinnamon Baked Oatmeal Cups

Hi friends! It’s about time I published a non-workout post (I think this is the first one in January–what the what?!). Baked oatmeal cups are a great option if you’re looking to prep a breakfast that you can have on hand to eat all week (these never last a whole week in my apartment though–Joe eats like 6 a day haha). Apple + cinnamon is one of my favorite oatmeal flavor combos and I just love how the soft, baked apples in these contrast with the crunch of the toasted pecans on top. You can totally omit the nuts though if that’s not your thing.

Apple Cinnamon Baked Oatmeal Cups

Yield: 12 cups

Apple Cinnamon Baked Oatmeal Cups

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 apples, peeled and chopped
  • (optional) Crushed pecans for topping -- you can also use almonds

Instructions

  1. Place 1 cup of the oats in a food processor or blender until you have an oat flour. This step is optional but I find the texture of the cups is less crumbly when you do this.
  2. Mix together the dry ingredients in a big bowl (oats, cinnamon, nutmeg, salt, baking powder). Stir in the almond milk and set the bowl aside to soak for 20-30 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Peel, core and chop the apples. In a small bowl, whisk together the eggs, maple syrup and apple sauce.
  5. Once the oats have soaked, mix in the wet ingredients and apples.
  6. Spoon the mixture into a lightly greased muffin tin (I spray with olive oil). 1/4 cup per cup is perfect. Press crushed pecans on top of each if you're going to add the nuts.
  7. Bake for 30 minutes. Remove from oven and let cool for a couple minutes before transferring to a wire cooling rack.

Notes

With the leftovers, I store them in an airtight container and when I want to enjoy one, I'll reheat in a toaster oven instead of the microwave. I recommend cutting them in half first and then heating so that they warm all the way through. My boyfriend enjoys eating them cold though so test it out!

http://pumpsandiron.com/2017/01/22/apple-cinnamon-baked-oatmeal-cups/

And before I end this post and send you off to enjoy what’s left of your weekend, I wanted to highlight an old recipe that I recently gave a little photography makeover. This Apple Feta Quinoa Salad is great on its own or as a healthy side dish (add a filet of your favorite fish on top and voila!).