“If you wait to do everything until you’re sure it’s right, you’ll probably never do much of anything.” Win Borden
A great little recipe that would be good with crudités, which is a word used in fancy restaurants so they can overcharge for raw veggies, which usually consist of celery, carrots, cucumbers, and peppers.
This would also be good with chips if you’re still doing carbs and telling yourself that tomorrow, for sure, you’re going to … Whatever.
1 large sweet potato
1 clove garlic, flattened
3 T raw tahini
1 t cumin
1 t salt
juice of one lime
olive oil, or other healthy oil
Preheat oven to 375°.
Peel sweet potato and cut it into large pieces. Place sweet potato on a parchment-lined baking sheet. Drizzle with oil and toss to coat. Roast, tossing halfway through. At the halfway mark, which should be at about 20 minutes, toss in the garlic. Continue baking until the sweet potato is soft and the garlic slightly golden, about another 20 minutes.
Cool the veggies just a bit before transferring them to a food processor. Purée until smooth. Add the tahini, cumin, salt, and lime juice. Pulse a bit to incorporate everything together. Gradually add 1 cup water to bring the mixture to the consistency of hummus. Adjust the salt if needed.
Really tasty and just perfect as an appetizer if you’re stuck entertaining vegetarians. This would also work for vegans, but where do you go from there! We can figure that out together.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.