So I tried it! And it’s goooood! This recipe is in the latest Chaim Magazine, thanks to a gal named Hannah. It’s raw, it’s healthy, it’s gluten-free, and it’s easy. Great combo? I think so! Click here to check it out in color. Page 44. Also included are the my MOST FAVORITE recipes of the holidays. I had to get family permission to share them. So take advantage!
Here’s what you’ll need:
- 1 1/2 cups of peeled and chopped sweet potatoes (or yams if you have them)
- 2 Tbsp of flaxseed oil (which I will buy, but didn’t have @ the time so just used a little olive oil)
- 1 tsp cumin
- 1/2 tsp sea salt
- 2 Tbsp lemon juice
- 1 clove of garlic (I did 2)
- 1/2 c. water
Start by washing, peeling, and chopping the potatoes. Add all the ingreds to a food processor. (All i had in the mountains was a small magic bullet.)
Now grab the garlic cloves.
Grab a knife, and press the flat side of the knife to shed the peel on the garlic. (Thanks Rachel!!)
And it worked!!! The peels just flaked off. I can’t tell you how amazing this has been for my kitchen efficiency!
Now add a couple tablesoons of the oil. (I didn’t have flax oil, so used olive)
Now a tsp of cumin.
Now add a bit of salt. 1/2 tsp.
Now a couple tablespoons of lemon juice.
Now add a 1/2 cup of water.
Blend it up. Process it up. I seem to have problems overloading blenders. The bullet really struggled to make this one work, so my hummus was a bit chunky. I would recommend a high-powered food processor (NOT a blender), or if you have to use a blender, just do it in a couple rounds.
I toasted some tortillas on a flat pan (we didn’t have chips), and it was delightful.