It was so simple.
I was making hummus.
The typical jar of originally-purchased-but-soaked-and-simmered-chickpeas (approx 500mL) including some liquid. A couple swivels of EVOO, a quarter cup of lemon juice, a couple pinches of salt, a couple tablespoons of tahini, and a wee bit of water. They all went in the blender and I listened with anticipation as it
screamed swirled and blended my ingredients into a lovely medley soon-to-be-referred-to-as: snack time!
I pushed stop and just felt bored by it’s typical beige hue. It needed a little TLC. It needed just a little something extra. So, I added some garlic for a flavour twist. Of course this didn’t change the colour. It was still a little sad looking. (Perhaps the sun was hiding that day?…hence my need for some colour inside? Who knows.)
I headed to the fridge to see what I could find. The peppers were enticing but I think I’ll venture down the roasted pepper hummus when I have peppers on their way out, not fresh, deeply coloured, perfect-to-eat in the fridge. (My kids might disown me if I used a pepper in something as opposed to just crunching down on it, raw.) So that was out.
There was an avocado but it was still a little hard. We tried avocado hummus at Costco and it was yummy. I’ll try that soon.
The roasted, mashed sweet potatoes were however sitting there awaiting the babe’s next meal. So I thought: why not?! I put probably about a third to half a cup of it and hit “blend” again. Definitely thick. I added a little more water and a bit more lemon juice.
It was really really good. Sweet. Much sweeter than I anticipated. Creamier. It needed some sort of kick. So I grated just a wee bit more garlic in. (Grating garlic as opposed to chopping it or throwing one in whole will yield a significantly more pungent breath-stench. Heads up!) I bet chilis (adobo) or chili powder would be great in this to give it a kick! Perhaps not a great plan for the little people, however.
So there ya’ go, a twist on the usual hummus!