I once read a dating book that said: if you don’t want to get stuck doing chores for your man forever, do them wrong once, and he’ll never ask you to help again.
It goes something like this — “Whoops! Honey, I accidentally dyed all your boxers pink.” He’ll never ask you to do laundry again.
Unfortunately, I read that advice too late in my relationship and have been on laundry duty for years.
The point is — once your man knows you’re good at something, you’ll be expected to do it indefinitely.
Case in point: making hummus.
My man is obsessed with hummus and he’s happily enjoyed the store-bought version I’ve stocked our fridge with for years. Recently though, he got wind that making hummus at home is pretty easy, so he asked me to try it out.
Excited to break in the new food processor we’d received from our wedding registry, I happily agreed.
It turned out great, and he loved it…and ate it all…and wanted more. Can you see where this is going?
Homemade hummus is now a part of my weekly, wifely duties.
This week the hubby asked me to snaz things up bit. He wanted flavored hummus. If you give a mouse a cookie, am I right?!
I kid. I like making him happy and I love cooking, so it’s not a big deal. I also enjoy a challenge.
I wanted to make something I’d never seen at the grocery store before and with a fridge full of sweet potatoes, Sweet Potato Hummus seemed great option.
Using the classic hummus ingredients (minus the tahini), I quickly and easily whipped up a sweet, savory, garlicky spread.
This variety is on the chunkier side, which makes it all the better for spreading.
I served it with homemade pita chips, seasoned with Italian spices and garlic powder, but it would go great on a sandwich as well.
I roasted the sweet potatoes first, but if you’re a feeling lazy (no judgements) you can always use canned sweet potato. It won’t be as nutritious though as with fresh, roasted potatoes, as veggies tend to lose their nutrients in the canning process.
If you like your hummus on the creamier side, feel free to add more olive oil. Keep in mind though that while EVOO is a “good fat,” it’s also high in calories, so you don’t want to go overboard and eat half the batch in one sitting.
Although, who would do that? Insert guilty face here.
- ½ Sweet Potato, cubed
- 1 15 oz. Can Chickpeas
- ¼ C. + 1 tsp. Extra Virgin Olive Oil
- 1 Garlic Clove, minced
- ½ tsp. Salt
- 1 T. Fresh Thyme (optional)
- Preheat oven to 350.
- Wash and cube sweet potato. Toss with extra virgin olive oil.
- Place sweet potato on a baking sheet and roast for 40 minutes, flipping halfway through.
- Combine all ingredients in a food processor and pulse until creamy.
- Enjoy with crackers or homemade pita chips!