Wednesday, April 4, 2012

Better than Jelly Beans and Chocolate

Veggies and toasted pita wedges with SWEET POTATO HUMMUS:
     15 oz baked sweet potatoes skin removed
     4 oz jar roasted red peppers drained
     3 Tbls lemon juice
     1/2 tsp fresh garlic finel diced
     1/2 tsp ground cumin
     pinch cayenne pepper
     1/4 tsp salt
     1 Tbls fresh parsley chopped

Puree sweet potato, lemon juice, garlic, cumin, cayenne, and salt.  Transfer to serving bowl and refrigerate at least 1 hr.  Sprinkle hummus with chopped parsley.  Dip veggies and pita wedges or use as sandwich filling with veggie slices or as salad dressing with a little vinegar, lemon or lime juice to thin.

Toast one thickness pita wedges on baking tray at 300 for 20 minutes.

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