No need to buy grocery store hummus anymore because I'm presenting you with the best tasting hummus you'll ever grace your taste buds with. When I first entered the world of hummus I didn't even realize that I could make my own. Common knowledge; I know, I know. Once I finally found out I saw it as my responsibility to create the best hummus to share with all of you! My favorite thing to pair with it is sweet potato fries, so that is a bonus recipe today. Get excited! It's here just in time for Super Bowl Sunday! How many of you are having a party this Sunday? I don't know what I'll be doing because I'll be in NYC until Sunday afternoon, so I may be driving during the beginning of the game. We shall see. But regardless, I want you all to be prepared to stun your guests with nothing but the best (rhyming ha ha) and that's what all of this weeks recipes will help you do!
Lemon Pepper Hummus
makes about 1 cup of hummus
1 and 1/2 cup cooked chickpeas
1/4 cup fresh squeezed lemon juice
2 tablespoons tahini
1 and 1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 cup water
Pepper to top
In food processor blend chickpeas until smooth. Add lemon juice, tahini, and olive oil; blend together. Then slowly add water until a smooth, creamy consistency is reached. You might not need the full amount of water. Top with pepper if desired.
Sweet Potato Fries
serves 2-4
2-4 large sweet potatoes
olive oil
salt and pepper to taste
Preheat oven to 400 degrees. Slice potatoes into thin slices horizontally. Lightly toss in olive and top with salt and pepper if desired. Bake on parchment paper lined baking sheet for 20-25 minutes.
Serve, enjoy!
