Not exact matches
I
used to always eat my sweet
potatoes with beans or
hummus but once I tried a sweet version that's now my go - to.
This year, I put together this great sandwich
using whole grain bread which I spread one slice with my Sweet
Potato Hummus, and the other slice with Christy's Cranberry Chutney.
Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme
Potato Stacks, from See and Savor Crispy Baked Sweet
Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to
use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun Dried Tomato Basil
Hummus, from Cooking Classy Avocado
Hummus, from Cooking Classy Crispy Yukon Gold
Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to
use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef
Harissa Sweet
Potato Hummus Recipe 1 medium sweet potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground
Potato Hummus Recipe 1 medium sweet
potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground
potato (8 ounces) 1 teaspoon olive oil 1 can (15 ounces) chickpeas, rinsed and drained 1/4 cup sesame seeds or tahini 1/4 cup fresh Meyer lemon juice 1/4 cup olive oil 1 to 2 tablespoons harissa hot sauce (I
used Mustapha's Mediterranean) 1 teaspoon kosher or fine sea salt 1 teaspoon ground coriander 1 teaspoon ground cumin
If you are looking for more ways to
use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin
Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet
Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.
And because I love the sweet and spicy combo of sweet
potato and some heat so I decided to
use Sabra's Supremely Spicy
Hummus to give the sweet soup some supreme heat!
Moo - Juice Smoothie, It's
Potato Time, Vegetables and Wraps, and Yummy
Hummus could all be made
using Washington produce.
Serving suggestions • Over a vegetable salad with a balsamic vinaigrette • Romaine leaves,
hummus, avocado and extra mustard • Inside a baked sweet
potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich
using my healthiest bread ever, with a side salad
The mince mix is also very versatile; you could have some on top of the
hummus bowl and then
use the leftovers stirred through zucchini noodles, on top of a baked sweet
potato, underneath some poached eggs, etc..