July 23, 2016
Baked potatoes are one of my favorite foods; unfortunately, they are usually served topped with loads of butter and sour cream. Since a baked potato and salad are our go to supper, I have been experimenting with various whole food plant based toppings. This white bean hummus is hands down my favorite hummus and my favorite baked potato topping as well. Its super creamy and you won’t miss the butter on your potato. Serve with a big green salad and you have a complete meal.
During the summer, I like to bake my potatoes (and sweet potatoes as well) in the slow cooker. No need to heat up the oven. It takes between 3 to 4 hours to cook on high, depending on your slow cooker.
Sweet and Spicy White Bean Hummus
- 1 ½ cups baked sweet potato pulp
- 2 cups cooked white beans or chickpeas (or one can)
- 3 tablespoons tahini
- 3 cloves garlic, peeled
- juice of 1 ½ to 2 lemons
- zest of ½ lemon
- ground sea salt, to taste
- up to 1½ teaspoon cayenne pepper (start with 1/8 tsp and increase to taste)
- ½ teaspoon smoked paprika (or sweet paprika)
- ¼ teaspoon cumin
- 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. (or you can bake it in a slow cooker on high for 3 to 4 hours)
- Places all of the other ingredients into a food processor except cayenne.
- Blend well, adding a small amount of water if needed for processing. Taste, add salt and cayenne to your taste (I like it with about 1 tsp cayenne but omit the cayenne entirely for kids or those who don’t like spicy foods)
- Serve with crackers, pita wedges or raw veggies or as a topping on a baked potato
Adapted from Cookie and Kate.
Ponderosa Cooks 