SWEET POTATO HUMMUS AND PITA CHIPS

Tuesday, September 6, 2016

JOIN OUR EMAIL LIST

Stay on board with all of the latest blog posts.


1.jpg

 

Ingredients

Quantity

Sweet potatoes

2 medium

Olive oil

3 tbsp

Canned chickpeas &ndash rinsed and drained

1 can

Tahini

3 tbsp

Garlic cloves &ndash peeled (can use frozen cubes)

3 cloves/cubes

Lemon juice

1 lemon

Lemon zest

½ lemon

Sea salt

To taste

Smoked paprika

½ tsp

Cumin

¼ tsp

 

 

Whole wheat pitas

3-4

Olive oil

3 tbsp

Garlic cloves (frozen cubes)

2 cubes

 

  1. With the oven preheated to 400 degrees, bake the sweet potatoes for 45 minutes to an hour. Alternatively, you can peel the sweet potatoes and boil them on the stovetop in a pot of water until they are tender.
  2. Add the olive oil, chickpeas, tahini, garlic cloves, lemon juice, lemon zest, salt, paprika and cumin to a food processor. Once the potatoes have cooled slightly add them to the food processor as well.
  3. Blend everything together until it becomes creamy.
  4. Slice the pitas in half and lay on a baking sheet. Combine the olive oil and garlic together and using a pastry brush, brush the olive oil onto the pitas. Cut the pita into wedges and bake at 350 degrees for about 10-15 minutes until they are crispy.
  5. Serve the pita chips alongside the hummus for a delicious after school snack!

Enjoy!

Click here to print the recipe





Disclaimer: Cruise Kosher suggests the top Kosher Cruise Agents and is not responsible for bookings made with those companies.

CLIA Logo


Facebook Logo

^