I think I’m like most vegans in that I consider hummus its own food group. It’s a staple in most vegan households, and for good reason! It’s an easy answer to that all-too-common question, “but where do you get your protein?!” HUMMUS!
I had green beans and chick peas for breakfast, spinach and chick peas for lunch, and a can of chick peas as a snack while I was making dinner… Insert hotline for Legumes Anonymous here. Ok, so for me it’s really more that chick peas are their own food group. Hummus is merely a subset.
I’m always looking to mix it up, and I just love to find new creative flavors to keep it fresh. When I can incorporate fresh local seasonal produce, then I’m really on my game. Today I bring you: Harvest Hummus. It has only 4 ingredients, and I must say, it’s a winner!
1 can chick peas (rinsed and drained)
1 1/2 cups cooked sweet potato
1 Tbsp fresh lemon juice
1/2 Tbsp pumpkin spice
Put all ingredients in a food processor. Combine until blended, adding 1/2 cup to 3/4 cup water to achieve desired consistency. Serve with veggies, sliced apples, crackers, on top of steamed veggies, or add some water or broth to make a nice salad dressing. Enjoy!
The sweet potato really adds a nice smoothing consistency, and you can always sub cannellini beans for a slightly different flavor and consistency too. In an ideal world I love to make my hummus half-and-half with chick peas and cannellini beans, but today I used what I had on hand and it was perfect!
Try it out, and please let me know what you think!