Veggies are so healthy and fill me up really well, but sometimes I just get really sick of them and need something to dip them into. The problem with store bought dips is that they're usually fattening. Did you know you might be better off ordering a hamburger opposed to a salad at some fast food restaurants because of the dressing?
But homemade dips can be really healthy and tasty. Plus, the simple hummus (as you've already seen in my posts about regular hummus and spinach hummus) can be twisted into so many creations.
Here's another yummy version of hummus. This one stays creamier after it's refrigerated and it incorporates any leftover holiday sweet potatoes that may still be cluttering up your fridge too!
Sweet Potato and Roasted Garlic Hummus
1 cup cooked sweet potato
1 can of chick peas, drained with liquid reserved
1/4 cup tahini
1 head of roasted garlic, cloves peeled and separated (see here for a few quicks tips on making roasted garlic)
Juice from one lemon
Salt to taste
1. Puree first 4 ingredients ingredients in a food processor until well blended.
2. Add lemon juice and pulse another few seconds. Gradually add a little of the liquid from the chick peas until mixture reaches your desired consistency.
3. Season to taste with salt and serve with veggies or whatever else you like.
It would be a sweet and tasty dip for New Year's Eve, just saying...
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