Easter is just a hop around the corner. A time for bunnies, eggs and candy. When we think of Easter dinner, we think the holiday should be renamed Mustard Day. Ham, potato salad and mustard. A wonderful combination. But we can't just celebrate mustard, we have to make some other side dishes to appease the family. Usually we head down the haroset route but this year, we wanted something with a little more festive look to it. Something orange, something healthy, and something scrumptious. We found what we were looking for in sweet potato hummus. We know, you were all probably thinking we were going to hop down the carrot path but why not use the lovely orange sweet potato? As we all know, carrots are never, and we mean never, meant to be cooked. The only way to have those is raw. Sweet potatoes however, are meant to be made into something special. This dip is slightly sweet, a bit savory, hearty, and goes well with ham. It is so cute in our little bunny bowl too! So this Easter, hop to it and think outside the bunny basket! Try this recipe! Trust us, you will love it!
|Seriously, the cutest bowl ever!|
Sweet Potato Hummus
12 oz peeled sweet potatoes, cut into 1-inch chunks
1 can (15.5 oz) chickpeas, drained and rinsed (reserve liquid)
1 lemon, juiced
2 tsp olive oil
1 tsp ground cumin
1 garlic clove, chopped
Coarse salt and pepper
Dash of paprika (optional)
Place the sweet potatoes in a microwave safe bowl with 1 tablespoon of water. Cover with a lid or a damp paper towel and microwave on high for 4 minutes. Give the potatoes a stir and return the to microwave for 3-4 minutes or until soft.
Put the sweet potatoes in a food processor; add in the chickpeas, lemon juice, oil, cumin, and garlic. Season with salt and pepper and puree. Add enough of the bean liquid until the mixture is smooth. Sprinkle with paprika, if desired.
Yields 3 cups
adapted from We Are Not Martha