Sweet Potato Hummus
Cleveland Clinic
Ingredients
1 18-ounce sweet potato, baked, with skin removed 1 (4-ounce) jar roasted red peppers, drained, with
blackened skin removed 3 tablespoons lemon juice ½ teaspoon fresh garlic, fine dice ½ teaspoon ground
cumin Pinch cayenne pepper 1/4 teaspoon salt
Preparation
1. In a food processor, puree the sweet potato, roasted red peppers, lemon juice, garlic, cumin,
cayenne and salt.
2. Process mixture until it is fairly smooth. Transfer to a serving bowl.
3. Refrigerate for at least 1 hour.
Cauliflower Hummus
Diane Sanfilippo, for Practical Paleo
Ingredients
Cleveland Clinic
Ingredients
1 18-ounce sweet potato, baked, with skin removed 1 (4-ounce) jar roasted red peppers, drained, with
blackened skin removed 3 tablespoons lemon juice ½ teaspoon fresh garlic, fine dice ½ teaspoon ground
cumin Pinch cayenne pepper 1/4 teaspoon salt
Preparation
1. In a food processor, puree the sweet potato, roasted red peppers, lemon juice, garlic, cumin,
cayenne and salt.
2. Process mixture until it is fairly smooth. Transfer to a serving bowl.
3. Refrigerate for at least 1 hour.
Cauliflower Hummus
Diane Sanfilippo, for Practical Paleo
Ingredients
- 4 cups steamed cauliflower
- 2 Tbsp tahini
- 5 Tbsp extra-virgin olive oil
- juice of 1 lemon (about 2 Tbsp)
- Sprinkle of cumin
- Salt and peper
- I used my immersion blender, because I didn't want to wash my food processor, but a food processor would be quicker for this. Blend together the cauliflower, tahini, EVOO, lemon juice, and cumin.
- Taste it. Add more olive oil or cumin if you want. I added some extra olive oil and lemon juice, but I like things super-lemony.
- Salt and pepper to taste.
- Serve with some veggies for dipping.