One of my most favorite aspects of summer vacation is having time to cook. I love handing the boys over to Mr. P & escaping into the kitchen for a half hour of "me time." Mr. P sure doesn't complain because he reaps the rewards of his labor. Yummy eats.
This recipe came about from left over sweet potatoes & some jalapeño peppers taunting me in the fridge. I hate throwing food away. Alas, a lightbulb moment. Sweet potato, meet hummus, meet spice. Divine. I just can't believe I never thought of it before. I'm no food blogger, so excuse the amateur photo, and I hope my approximations yield a dip for you as yummy as mine turned out!
1 can chickpeas, drained (liquid reserved)
4 t, give or take, reserved liquid
1/2 t salt
2 t minced garlic (probably less if you use fresh cloves)
3-4 canned jalapeño peppers (less if you use fresh, I imagine)
1 c cooked sweet potato chunks
2 T tahini
Throw everything into a blender and blend to desired consistency. It's delicious with tortilla chips, veggies or slathered on a sammie.