Have I ever told you about the time I first made hummus?

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Well, it was a complete disaster.   I was in high school and my mom wanted me to branch out and try new foods, so she decided we should make hummus based on a recipe she found in the newspaper.  A recipe that called for chickpeas, water and cumin.

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I swear that’s all that was in the recipe.  Now you know why it was a disaster.  This was before I had discovered the wonder of tahini or sesame oil, this was a time when using cumin was new and exciting to me.

I think the worst part of the story is that I actually ate it and thought it wasn’t that bad.  Later on, a Lebanese friend opened my eyes to what an actual hummus recipe should look like, and taste like.  And my days of mashing together chickpeas and cumin were over.

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Nowadays, I get really excited over new hummus variations.  I have my traditional recipe, but I’m always looking for new and exciting ways to vary it up.  Last year, I found a great recipe that incorporated some awesome flavors, but this time around I decided to revamp that recipe based on the ingredients I had on hand.

The result is a super fresh and bright hummus that will totally perk up your taste buds, which may or may not be frozen due to this persistent polar vortex.

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Seriously, I’m ok with winter, but this is getting ridiculous…I need more hummus.

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Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Makes about 1 1/2 cups

Ingredients

  • one 15oz can chickpeas, drained, rinsed, and peeled (last step optional, but totally worth it for a creamier hummus)
  • 1/4 cup cashew butter
  • 1/2 cup sweet potato puree (or pumpkin)
  • ¼ cup water
  • 2 Tbsp fresh grated ginger
  • 2 large scallions, chopped
  • 2 Tbsp sesame oil
  • juice of one fat lime
  • salt to taste
  • minced scallions and sesame seeds for garnish

Instructions

  1. Combine the first four ingredients in a food processor and puree until incorporated. Add remaining ingredients and process again until smooth.
  2. Add water 1 Tbsp at a time if the hummus looks too thick for your liking.
  3. Garnish with chopped scallions or sesame seeds if desired and store in an airtight container in the refrigerator. The hummus will keep for up to two weeks.
http://www.bashfulbao.com/2014/01/thai-hummus-sweet-potato/

Adapted from my Thai Peanut Hummus

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