After taking the leap and getting my own studio this year, I am slowly organizing it so it can be both kinda pretty and functional. I am still working on the dish organization part, and moving stuff around, getting stuff built. Its actually kind of a pain, but I still love it. I think in a couple of months we might do a little behind the scenes post so you can see where we work most of the time, the excessive plate buying problem I have, and maybe you can meet some of the cute cats that run around the hallways of the lofts where my studio is at. I think that would be fun. I wish I could also see all the workplaces where you all spend your time. I am always so curious, where you all read our blog from, and what it looks like around you. If you want to post some pictures of your neat workspace on our facebook, you should, because I think that would be fun. Then it will be like we are trading pictures. Thats kinda cute. In other news, Spoon Fork Bacon has its own twitter. You should use that if you don’t want to read tweets from me about how I eat entire sleeves of saltines for dinner. In other other news, this recipe is pretty awesome. Making your own chips for your own hummus is really fun too. Think of all the way you can cut that bread to make fun shapes to dip into your hummus with. Crazy.
♥ Teri
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Spiced Sweet Potato Hummus and Cumin Flatbread Chips
INGREDIENTS
- 1 sweet potato, peeled, chopped and boiled until fork tender
- ½ (14.5 ounce) can garbanzo beans, drained
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- ½ lemon, juiced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- dash nutmeg
- salt and pepper to taste
- extra virgin olive oil for drizzling
flatbread chips
- 2 sheets flatbread, cut into 1 inch triangles
- 3 tablespoons olive oil for brushing
- 2 teaspoons cumin
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 350F.
- Place flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.
- Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked flatbread chips.
NOTES
- *Makes 2 cups
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Bonjour !
I tried this yesterday evening, after buying some flat breads at my local Lebanese spot. Awesome. The idea to mix garbanzos and sweet potato is great ! I added some fresh cilantro leaves on the top with a handful of unmixed garbanzos. The result is great! Luv your site a lot!
Full support from a French food freak ;)
Best
Tampopo
I’d love to see pictures of your work space! I dream about having a studio of my own, but for now, it’s just me and my (sorely lacking in storage space) kitchen…
Just stumbled across your blog and I’m so glad I found it! Love your photography. Love your graphic design. Love your recipes! LOVE! :)
This looks AMAZING! Can’t wait to give it a try this week!
Just made this, in a double batch :) So tasty! I’m going add some chipotle hot sauce to mine!!
I have to admit, every time I’ve tried to make hummus, it does NOT turn out well — it’s always bland and way to dry. Is there some secret? Even when I add add extra herbs or olive oil, it just doesn’t taste good. Any secrets?
Hi Caroline! That’s a bummer, but I know what you’re talking about. What I’ve started to do is use a little bit of the bean liquid either from the can, or the cooking liquid (if you’re using dry beans) to adjust my consistency. Try avoid adding oil to your hummus. I usually only add a touch to the mix and then top it off with oil…adding to much might leave you with a weird paste (totally happened to me…a number of times). You can also try adding lemon juice, which should help with the texture as well as allow other flavors to come through more. Hope this was helpful! Good luck!!
Yes! That is so helpful! The juice from the can — genius idea. I’ll have to try it. First up is this sweet potato hummus. Thanks, Jenny!
I made this recipe this evening and everyone agreed…it was DELICIOUS! Just the perfect amount of flavour and spice. This is a keeper!!!
What a fabulous idea to use sweet potato! I adore their sweet flavour which I’m sure is really enhanced by the spices you’ve used in the recipe…I am looking forward to making this!
I just discovered your blog and I am in LOVE. L-O-V-E. I want to make every recipe, but this hummus is especially calling out to me. (ok, so, too, are the pb&j pies on a stick. cuteness overload.) YUM. I can’t wait to trawl your archives!!
This looks like some seriously amazing hummus.
I really enjoy the ease of your recipes, and can’t wait to try this hummus!
i’m a new reader and WOW – what a fabulous post to come in on! hummus is such a staple in our house, and i love the idea of it being made with sweet potato!
How much sweet potato? In my area the come in SO many different sizes.
I use sweet potatoes anywhere from 10-12 ounces for this recipe. Enjoy!
Everything about this recipe is pretty! I love it!
That hummus is going to give me the best dreams tonight.
i am dying to spread that hummus on just about anything.
A behind the scenes post would be great!
yummy! I’ll eat sweet potatoes anyway I can get ’em!
Cracking recipe and super easy. Might try the flat breads with a bit of chilli for extra bite
i love sweet potato! I’m so going to make this one of these days! Thanks for the recipe! :)
delish and such lovely photos
This looks beyond good and those flatbreads look crispy and perfect. I want to dig into this, pronto!
Now this is my kind of hummus! YUM!
this looks amazing! I love sweet potato anything but making it into hummus is genius! can’t wait to try them!
Beautiful! That first picture is fantastic. I love making my own chips out of pitas, that way I can flavor them exactly how I want :D I’ve never tried sweet potato in hummus before but it looks great!
I love hummus, but have grown kind of bored with it recently, so this is the perfect, creative twist! I’ve yet to see chick peas replaced with sweet potatoes – great idea!! I plan to test this out tonight :)