Sweet Potato and Chipotle Hummus

Sweet Potato, Garbanzo Bean and Thyme Puree
30 min
4

Sweet Potato and Chipotle Hummus - Sweet Potato, Garbanzo Bean and Thyme Puree

Remember when David ate everything? Now he’s like only into carbs. It’s so frustrating isn’t it? I mean I’m exaggerating a little. He does eat scrambled eggs and spinach, albondigas, a ton of apples, oranges, zucchini, fish, crab… OK he does eat. But still, he used to eat more and I know EXACTLY what happened. We have a teen and the teen likes bagels and STUFF. The baby literally wants to BE the teen. So now, the teen has a stash of hidden goodies that David can’t see. Philip gets a little nervous about it. My response to anything is literally, “they’ll live”.  And they will. It just feels like you won the Oscar Award in the Parenting Category when they eat a full plate of a balanced meal. I feel like I need to write a blog post about how I constantly feel like I’m doing things wrong as a parent and then I’ll be like, I CERTAINLY AM NOT DOING ANYTHING WRONG THESE KIDS ARE HEALTHY AND HAPPY DAMMIT. But yeah, why do we let those feeling creep in? Lemme do some soul-searching on that one…

But this hummus. Sweet potatoes ad an earthy sweetness that pairs so nicely with the smoky chipotle. So make the baby food (SANS THE CHIPOTLE OF COURSE) and put the baby down for a nap, make yourself some hummus and pour yourself a glass of wine. And leave like a million comments on this post because that’s my happy place. When all the kids are sleeping and the house is dark and it’s just me, my computer and your (kind) words. Somewhere about 8:45pm and I’m not ashamed to admit that’s my bed time…

XO!

Preparation

Ingredients

  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil, plus more for garnish
  • 
1 15.5-ounce can garbanzo beans, drained, rinsed

  • 3 tablespoons tahini
  • 3 garlic cloves, peeled

  • 1/4 cup fresh lemon juice
  • 
1 tablespoon fresh lemon zest

  • 1 1/2 teaspoon ground chipotle powder
  • 2 teaspoons fresh thyme

  • Matriarca Sal de Colima, to taste
  • 
Paprika, for garnish
  • 
Pita chips, for serving
  • Sweet potato, Garbanzo beans, and Thyme Puree(Yields: 1 cup; 2 servings)
  • 1 Sweet potato, peeled, and cut into 1-inch cubes
  • 1/4 cup cooked garbanzo beans, rinsed, drained
  • 3 thyme leaves

Instructions

  1. Place sweet potato in large pot; add enough water to cover by 2 inches. Bring to boil over high heat
  2. Reduce heat to medium-low; simmer until potatoes are very tender, about 15 minutes.
  3. Drain; cool. Peel; cut into large chunks. Transfer to processor
  4. Add olive oil, garbanzo beans, tahini, garlic, lemon juice, lemon zest, chipotle and thyme and blend until smooth.
  5. Season to taste with Matriarca Sal de Colima.
  6. Transfer hummus to serving bowl and drizzle with olive oil and sprinkle with paprika. Serve with pita chips.
  7. Place sweet potato in a 1-quart sauce pan and add 1 cup water. Cook, covered, over low heat until sweet potato is tender, about 20 minutes.
  8. Uncover, add garbanzo beans and thyme and continue to cook, covered, until garbanzo beans are slightly tender, about 5 more minutes.
  9. Turn off heat, uncover and let cool slightly.Transfer mixture to baby bullet and pulse until very smooth, about 1 minute.
  10. Add warm water as needed to adjust texture.