I failed to mention that last week I had another baby. After purchasing my black baby back in October (the Nikon), I was ready to buy another coveted food blogger item: a food processor.
After receiving Grammy’s comical Christmas present (let’s not forget this pic), I started researching. Much like the Nikon/Canon debate, many people have a preference over using Cuisinart or Kitchenaid. Luckily for me, choosing a food processor was much easier than choosing a camera. Instead of 29867636982525286925 hours of internet surfing, I spent about 1 hour online and 45 seconds speaking to a Bed, Beth, and Beyond worker. Boom, done, time to puree.
This was the day I took home the baby. Please note the bags under my eyes – big decisions take a huge toll on me.
And here is when I started talking to it like it really was human, probably telling it how much I couldn’t wait to use it. Either that I was talking to my photographer. Let’s go with the latter.
In need of its first bath, I started taking the pieces apart. Enjoy my outfit.
I’m sure 99.9% of my readers can safely assume that I had an accident. I somehow managed to drop the blade and stab myself in the leg. Day 1 with the food processer.
Back to today. So because I was up all last night thinking about recipes, I was super tired today. The bags are never going away, are they? And what does this healthy munchkin do when she hasn’t had enough sleep? She skips the gym. And what does she do with an extra hour of time? She cooks, of course.I’d like to introduce you to two new kinds of hummus that are sure to rock your world but hopefully not cause a leg injury.
Super Sweet Potato Hummus
Ingredients:
- 1 pound sweet potatoes, peeled, and cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- 1/4 orange juice
- 2-3 tbsp. honey
- 2-3 tbsp. brown sugar
- 2 tsp. cinnamon
- 1 tsp. nutmeg
Ingredients:
- 1 pound sweet potatoes, peeled, and cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- juice of 1 lemon
- 2 tbsp. sesame seeds (or tahini)
- 3 tbsp. sweet chili sauce
- 2 1/2 tsps. ground cumin
- 2 garlic cloves
- 1 tsp. sea salt
1. Boil sweet potatoes until fork tender.
2. Transfer sweet potatoes to a food processor. Add remaining ingredients and puree until desired consistency has been reached. Devour immediately.
I was so impressed at how easy it was to make sweet potato hummus. All the ingredients can be tweaked to your liking, and adding or reducing liquids will give you different consistencies. The Super Sweet Potato Hummus will be huge among cinnamon fans, and would be delicious with apple slices. On the other hand, the Spicy Sweet Potato Hummus would be great with pita chips or carrots. I love both of these recipes because they are so different from one another, but I think I prefer the Spicy Hummus. I insist you make these at least once because it’s definitely unlike any hummus you will find in the grocery store.
Question 1: What’s the most interesting hummus you’ve tried?
Question 2: What’s your favorite thing to make with a food processor?
