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Thanksgiving is a time to have gratitude and give thanks for what we have in our lives. Since Covid began it seems we are more in tune to be grateful and appreciate the things we used to take for granted. It is also a wonderful time of year to be with family and friends and enjoy a homemade meal with others.
I am especially grateful to have my adult children home during this holiday . Time goes faster than we can imagine. I value our time together and take a mental photograph of the time we spend. I call it food for the soul. It is my hope that you have something similar and can appreciate whatever time spent with others you have. Happy Thanksgiving!
Here is a simple delicious recipe you can make as a side dish for Thanksgiving or anytime. Enjoy!
Recipe
Smooth Sweet Potato Hummus and crispy Pita Chips
SCALE
Ingredients
FOR THE SWEET POTATOES
- 3/4 C sweet potato (peeled and diced)
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
FOR THE HUMMUS
- 1 16oz canned garbanzo beans (drained, rinsed, and de-skinned*)
- 1 tbsp tahini
- 3 tbsp olive oil
- juice from 1.5 lemons
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp minced garlic
FOR THE PITA CHIPS
- 1 package pita bread ((about 4))
- 1–2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt (to taste)
- black pepper (to taste)
Instructions
MAKE THE HUMMUS
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Coat the sweet potatoes with oil and spices and bake until very soft, around 25 minutes.
- Add the sweet potatoes, and remaining hummus ingredients, minus the oil, into a food processor or high speed blender. Blend until smooth, steadily adding in the oil.
MAKE THE PITA CHIPS
- Cut the pita bread into chip like shapes (I use a pizza cutter to do this), and brush olive oil on them.
- Coat the bread with spices and place on a baking sheet. Broil in the oven for 5-7 minutes, or until crispy, flipping halfway.
Notes
*Only de-skin the chickpeas if you have time. They make for a smoother/less gritty texture
- Reageer