Wednesday, April 4, 2012
Better than Jelly Beans and Chocolate
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.