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…)

Southwestern Stuffed Bell Peppers

Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good! I’m using a rainbow assortment of peppers for the vibrant, colorful pictures (blogger priorities) but you can use any color you’d like. In my personal opinion, you can’t beat red. Anyone else agree??

Southwestern Stuffed Bell Peppers with Butternut Squash

Yield: 6 stuffed peppers

Southwestern Stuffed Bell Peppers with Butternut Squash

Ingredients

  • 6 bell peppers
  • 2 cups cooked rice (I used a wild rice blend)
  • 1 cup black beans (rinse first)
  • 1 cup corn (thaw if using frozen)
  • 1 cup butternut squash, peeled and diced small
  • 1/2 red onion, chopped
  • 1 jalapeño, seeds removed and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2/3 cup shredded cheese (I recommend pepperjack)
  • 2 tbsp cilantro for garnish (optional)
  • Extra virgin olive oil for sautéing (about 1 1/2 tbsp)

Instructions

  1. Prepare the ingredients as mentioned in the ingredient list (peel, dice, chop, cook the rice, etc). Cut off the tops of the peppers and remove and seeds and insides. Don't throw away the tops! Cut around the stem and chop up the pepper tops to add to your filling.
  2. Preheat the oven to 350 degrees F.
  3. Heat the olive oil on a large skillet on the stovetop on medium-high heat. Add in the garlic and stir until fragrant and light golden. Add the onion and butternut squash to the skillet, stirring occasionally 3-4 minutes until onions start to turn translucent. Add in the chopped bell pepper and jalapeño and continue to sauté another 4-5 minutes. Last, stir in the black beans and corn and cook another couple minutes until everything is fully combined.
  4. In a large bowl, combine the skillet mixture with the rice, cumin, chili powder, salt, pepper and 1/3 cup of the cheese (save the other 1/3 for topping). Mix well.
  5. Place the peppers in a large baking dish and fill with the mixture. Pour a thin layer of water in the base of the pan, cover the pan and peppers with tin foil and place in the oven for 30 minutes.
  6. Remove the pan from the oven, discard the tin foil, top each pepper with the remaining shredded cheese and put back in the oven for an additional 10 minutes uncovered.
  7. Remove from oven and garnish with cilantro.

Notes

*Take some liberties with the ingredients! Sometimes I like adding diced tomatoes to the filling. Topping with avocado is another delicious way to serve these. *The leftovers are just as yummy! Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (60 seconds should do the trick).

http://pumpsandiron.com/2017/01/29/southwestern-stuffed-bell-peppers/

If you’re into Meatless Monday, add these to the menu for tomorrow’s dinner–they’re delicious! They’re also really filling, so if you’ve got a steak-and-potatoes person at your dinner table this could be a good option for convincing them vegetarian food really can be satisfying.

Enjoy what’s left of your weekend! I’m off to hang with my family for the day. 🙂