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    Quick & Healthy Recipe: Spicy Pumpkin-Sweet Potato Hummus

    canned-pumpkin_300This hummus’ vibrant orange color not only matches the beautiful fall foliage, it also provides some unique flavor combinations for the tastebuds. And, despite the endless varieties of commercial hummus, I have yet to find it at any store!

    In the past, I have garnished this with fresh herbs (parsley and cilantro work brilliantly here!) and even with finely chopped raw walnuts.

    I should “warn” you that I like my hummus rather garlicky, so if you’re more vampire-friendly than me, you may want to only include one clove in this recipe.

    One more FYI: If you’re super pressed for time, skip the sweet potatoes and substitute an additional half cup of canned pumpkin in its place.

    YIELDS: 3 cups (twelve servings of 1/4 cup each)

    INGREDIENTS:

    1 medium sweet potato
    1 15.5 ounce can chickpeas, drained and rinsed for 30 seconds under cold, running water (preferably low-sodium)
    1/2 cup canned pumpkin puree
    3 medium garlic cloves
    1/4 cup tahini
    2 Tablespoons extra virgin olive oil
    2 Tablespoons lemon juice
    1/2 tsp salt
    1 t cumin
    1/4 t paprika
    1/2 teaspoon chili powder

    INSTRUCTIONS:

    Peel sweet potato and dice into medium-sized cubes.

    Place cubes into steamer basket; steam until soft (approximately 15 minutes).

    NOTE: If you do not own a steamer basket, you can bake the sweet potato for approximately 45 minutes at 425 degrees Fahrehnheit, unpeeled, and then scoop out the flesh.

    Place steamed sweet potato chunks (or scooped-out flesh of baked sweet potato) into food processor. Add remaining ingredients and process until evenly mixed.

    Serve in bowl.  Garnish to your liking.

    NUTRITION INFORMATION (per 1/4 cup serving)

    105 calories
    0.5 grams saturated fat
    150 milligrams sodium (if using low-sodium beans)
    2.5 grams fiber
    3 grams protein

    Excellent Source of: vitamin A, vitamin C

    Good source of: iron, magnesium, manganese monounsaturated fats, potassium, vitamin E

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    3 Comments

    1. Lauren Slayton said on October 28th, 2011

      Alysa suggested this after I asked for an orange dip idea for halloween, how orange is it? I’m thinking leaving out pumpkin and doing more sweet potato? I know you hate your food photos 🙂

    2. Andy Bellatti said on October 28th, 2011

      I’ve made it both ways. Even if you only use canned pumpkin (and no sweet potato), it is unmistakeably orange. It’s not Tang orange, but it’s “pumpkin souffle” orange.

    3. Kate said on November 10th, 2011

      This looks great! I’ll definitely have to try it soon. I really like the mix of different kinds of posts on your site, by the way. It has a lot of the same vibe I’m going for in my own site. Please check it out and let me know what you think! I’ll be staying tuned, especially for more recipes like this…

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