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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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!).

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)Okay so the texture of this delicious dessert is definitely more ice cream than sorbet, but the taste is exactly what you think of when you hear “sorbet”. Plus, Lemon Ice Cream sounds a little weird, no? I don’t want to eat Lemon Ice Cream. Lemon Sorbet on the other hand …

Git in muh bell-ayy.

That’s an Austin Powers reference for anyone reading this under the age of 15 FYI. 😉

Word choice and Austin Powers aside, I keep a ziplock bag of almost-too-ripe bananas in my freezer that I’m constantly replenishing because they are so versatile. They make the texture and taste of just about any smoothie better and when you want a quick dessert that’s satisfying but also healthy, frozen bananas are so clutch. As you guys probably already know, if you have a blender or food processor you can make faux ice cream/sorbets with them!

Naturally Sweetened Lemon Sorbet (Single-Serve)

Today’s recipe is a palette-cleanser dessert. The banana and honey satisfy your sweet tooth while the lemon and mint leave your mouth refreshed. I’ve always been a huge fan of mint sweets so this has been my go-to combo lately when I want a treat after dinner (an upgrade from running out in my pajamas to get a Peppermint Patty at the CVS next door haha).

Mint Close Up Naturally Sweetened Lemon Sorbet (Single-Serve)Usually I think of adding in nutrient boosters and things of that nature to morning-time drinks and meals, but I actually love how the tart citrus flavor of MegaFood’s Daily C-Protect Nutrient Booster Powder blends with the lemon in this dessert.

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Naturally Sweetened Lemon Sorbet (Single-Serve)

Ingredients

Instructions

  1. Place all ingredients in a blender or food processor. Combine until smooth.
  2. Enjoy right away. If the blending process has caused it to “melt”, you can pop it back in the freezer for 15 minutes for a harder texture.
http://pumpsandiron.com/2016/09/15/naturally-sweetened-lemon-sorbet-single-serve/

Daily C Protect Energy Booster Powder from MegaFoodTo fully explain why I like the Daily-C powder from MegaFood, as with all their products, I’ve got to start from the source. Their supplements begin as real food and this is no exception. The Vitamin C contains organic oranges grown on Uncle Matt’s Farm in Florida, which I just think is the coolest thing! The whole orange is used so that your immune system is nourished naturally, supported by the astragalus and schisandra berry that are also in the powder.*

Naturally Sweetened Lemon Sorbet (Single-Serve)Have you ever made “ice cream” from frozen bananas? What’s your favorite recipe? If I want something a bit richer, I’ll do banana + peanut butter + maple syrup. O. M. G.

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This post was sponsored by MegaFood. While I am a paid ambassador for the brand, all opinions–as always!–are my own. I absolutely love their products and think you will, too!

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.