Spice up your summer
Hey guys, I hope you all had a fabulous Memorial Day weekend! I spent mine celebrating my cousin’s soon-to-be wife’s (so does that make her my future cousin-in-law? ;)) bachelorette on Cape Cod and phew I’m exhausted but feeling so nourished. We ate loads of good food, soaked up some sunshine, spent quality time catching up and getting to know those we didn’t know, and had a ton of fun dancing and laughing and celebrating. Gathering a large group of girls can be a little tricky, but it was the kind of weekend that made my soul do a happy dance. Perfect start to the summer.
Since we all trekked out to the end of the Cape from afar, we had a low-key night in Friday night. I was responsible for the apps and the sides, and of course we decided to go with a Mexican food theme, so you know I was pumped to make my vegan queso dip. Fresh guac and salsa were obviously on the menu and I made a vegan black bean, corn and avocado salad for the side dish, but I felt like I needed a little something extra and it hit me: spicy sweet potato hummus was in order.
Healthy snack food perfection
Between the sweetness of the sweet potato, the tang of the lime, the heat of the chili, and the smokiness of the paprika, the flavor combo in this recipe is on point. I also use cannellini beans as they are slightly creamier than chickpeas. Fortunately it was a hit and we had a fab spread for the night, as well as leftovers to nosh on the next afternoon.
And now I’m sharing it with ya’ll so you can get some more healthy deliciousness in your life! Because with the nutritional value of these ingredients, it’s a delicious way to get some added healthy fats, protein, and vitamins and minerals into your snacking. Eat it with carrots and celery and you’ve got a powerhouse snack on your hands! And of course as long as you have the ingredients on hand, it’s pretty simple to prepare.
Spicy Sweet Potato Hummus: Vegan, Gluten-Free Recipe
What you need:
- 1 large sweet potato (about 1 cup cooked)
- 1 15 oz can of cannellini beans (or about 3/4 cups dry beans, cooked)
- 2 heaping tbsp tahini
- juice of 1 1/2 – 2 limes
- 1 clove garlic
- 3 tbsp avocado oil (olive works too)
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 3 tsp adobo sauce
- 1/2 tsp coriander
- 1/2 tsp sea salt, more to taste
*Note on quantities: depending on the size of your sweet potato, limes, garlic clove, etc, and the preferences of your taste buds, feel free to adjust these slightly. It’s not goin in the oven so the quantities don’t have to be super precise! These quantities should achieve the right consistency, but if you want more creaminess, add a bit more lime juice and oil.
How to make it:
- Cook the sweet potato until it’s completely soft inside. Pierce it 5-6 times with a knife and either place on a paper towel or a microwave safe plate and cook for 5-8 minutes in the microwave; or place on tin foil and bake for 40-60 minutes in the oven at 400.
- When the potato is fully cooked, peel off the skin (it should come off very easily) and place the insides in your food processor.
- Drain and rinse the beans and place in the food processor.
- Add the rest of the ingredients to the food processor.
- Blend it up, taste test, and eat up!
- It keeps well in a sealed container for up to a week in the fridge.