Body, Mind and Spirit Show and Spicy Sweet Potato Humus

April 20, 2015

Over the weekend I helped out at the Body Mind and Spirit Show as a volunteer for our local Sant Mat group, which had a table at the show. Sant Mat is an age-old, spiritual way of life that includes developing respect, trust and love for all and discovering our full potential as true human beings. It is a lifestyle in harmony with higher values that nurtures our soul through meditation – the regular contact with the inner light and sound. Sant Mat promotes a non-violent, ethical lifestyle, which includes a vegetarian diet.

To promote a vegetarian diet, we offered demonstrations and on how to prepare four simple, delicious and nutritious recipes and offered samples for taste testing. We were thrilled with the receptiveness of the participants and the feedback offered. Three of recipes offered, I have previously posted on this blog, Lentil and Kale Soup, Kale and Apple Salad and Granola Bars. The fourth dish, Overnight Oats, I will post in the next few days.

We also offered samples of a Spicy Sweet Potato Humus which was very popular; however, I had not printed out the recipe to hand out. So, as promised, the recipe is below. It is adapted from a favorite recipe blog of mine, Cookie and Kate. It is my current favorite humus and is quickly pulled together in a food processor. It is ideal for those who love the traditional chickpea humus but also for those not so fond of chickpeas.

Sweet Potato Humus

Spicy Sweet Potato Humus

1 ½ cups baked sweet potato pulp
3 tablespoons olive oil
2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 ½ to 2 lemons
zest of ½ lemon
ground sea salt, to taste
1½ teaspoon cayenne pepper (start with less, season to taste)
½ teaspoon smoked paprika
¼ teaspoon cumin

Instructions
1. Preheat oven to 350 degrees Fahrenheit. Bake a large sweet potato, or 2 small ones, until tender. You can bake it whole, or peel and cut in cubes and place in a covered baking dish. It will take 30 to 60 minutes depending on the size. Once done, peel off the skin if you baked them whole.
2. Places all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste.) Add water as needed to make it blend well.
3. Blend well, adding a small amount of water if needed for processing. Taste, add salt and adjust spices to your taste.
4. Serve with crackers, pita wedges or raw veggies.

I was asked about substituting peanut butter for the tahini (sesame seed butter). I think that would be an awesome combination – I love the combination of sweet potatoes and peanut butter in South African Peanut Soup (yes, I will post that recipe soon as promised). The next time I mix up a batch I will try it with peanut butter and update this post with the result. If you try it, be sure to let me know how you like it.

April 24 update – Peanut Butter Sweet Potato Hummus – I tried substituting peanut butter for the tahini and it is good, but I still prefer the tahini.

Tip for baking Sweet Potatoes – My sister passed on a neat tip for baking potatoes in a slow cooker. Just wash them and put them in the slow cooker on high for about 3 – 4 hours (depending on the size). They bake up nice and moist. I baked potatoes and sweet potatoes at the same time. This is an excellent tip for the summer when you don’t want the oven heating up the house.

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