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Vegan Yam Hummus

Foodie Friday:

Ok, so normally this blog is not about food. But when I can easily convince my two picky eaters (with food sensitivities) to eat something this good, it’s worth mention. Here it is (from Vive le Vegan!)

1 1/2 c cooked cannellini beans (any white beans would work- I used canned navy beans)

3/4 c cooked yam (not packed; would be too sweet)

3 Tbsp freshly squeezed lemon or lime juice

1 small to med clove of garlic, chopped

2 Tbsp extra virgin olive oil

3/4 – 1 tsp chipolte hot sauce

1/2 tsp sea salt

pepper to taste

1/4 c toasted pine nuts (plus extra for garnish)

2 Tbsp fresh cilantro, chopped (garnish- optional)

In a blender or food processor, combine all the ingredients except the pine nuts and optional cilantro until very smooth, scaping down the sides of the bowl a few times. Once smooth, add the pine nuts and puree just alittle, leaving some texture (blend as much as you like, based on the texture you’re looking for). Season to taste with extra sea salt, black pepper and chipolte sauce, if desired.

Serve ina  bowl drizzled with a little extra virgin olive oil and a sprinkling of pine nuts and cilantro.

Makes 5-6 servings or more as an appetizer with bread, chips or veggies.

I made a double batch and spread on sandwiches for a couple days after taking half to a party. It was really, really, good.

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