hummus

Sweet Potato Hummus

1/2 Fat, 1/2 Grain, 1/2 Protein20140303-172205.jpg

Lately on Pinterest I’ve been getting so many repins for one of the pictures I uploaded last month. I made a vase filler with glitter corks and put up a picture just for kicks. It already has almost 100 repins…does that make me insta-famous?

20140303-172211.jpgProbably not. But I’m pretty surprised at how popular it has become! In other news, I made a fresh batch of sweet potato hummus today! This hummus has kind of a mashed potato feel to it, which makes it absolutely perfect for veggie wraps.

1/2 can chickpeas (~0.75 oz)

2 tbs tahini

1/4 lemon, juice of

1/2 tsp salt

2 tbsp water

1/4 cup almond milk (unsweetened)

1/2 sweet potato

>>Blend together all ingredients in a processor

Roasted Red Pepper Hummus

1/2 Fat, 1/2 Grain, 1/2 Protein

20140303-172038.jpg

We’re in the last stretch of winter folks. For me, this means the last bit of trying to stay cold/flu-free. So today, I decided to help my immune system and make this roasted red pepper hummus!

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One fun fact I learned today? Roasted red peppers are high in vitamin c. Pair them along with the lemon juice in this recipe and you’ve got a new shield to power you through the last few bits of winter. Not to mention all the healthy fats, fiber, and protein!

This recipe yields about 10 (38g) servings, each serving with 1/2 fat , 1/2 grain , 1/2 protein.

1/2 can chickpeas (~0.75 oz cooked garbanzo beans)

2 large roasted red peppers (I used Nestos Red Peppers, but you can make your own)

2 tbs tahini

4 cloves garlic

1/2 lemon, juice of

1/2 tsp salt

>> Blend together all ingredients in a blender. Add chipotle or cayenne pepper for a spicier taste.

*Feel free to double the recipe if you want to use the whole can.