One of the staples of a vegan diet is hummus. It’s a wonderful creamy blend of chick peas and spices that gives you a great mouthfeel as well as a dose of protein and healthy fats. The problem is that most store bought brands have oil, tahini (sesame seed paste that’s very high in fat), or salt, or often all three. I have been in and out of the habit of making my own hummus at home. It’s really quite easy. But, I’ll be honest, it’s often just not the same. And if I dabble with store bought hummus when I’m out of my own at home, I am reminded of the fact that it’s not quite the same. The problem I’ve found is that when I dabble with just a little, it easily becomes a pattern, and then a habit. A few months ago I had gained a couple extra pounds and didn’t really know why. I went back through my food journal and put a red dot next to anything that wasn’t specifically UWL compliant. If you’re new to the UWL language, check out my success story following Chef AJ and Jean Pierre’s Ultimate Weight Loss Program. Much to my surprise, there was a red dot on almost every day, sometimes twice a day. 90% of the red dots were hummus that I had purchased at a store. Gulp.
So, faced with the reality that I had let this seemingly insignificant habit creep back in, I had no choice but to eliminate it again to see what would happen. Any guesses? Yep, the extra weight dropped right off.
I continued my search for a delicious homemade hummus and kept falling a little short. Without the tahini, the creamy texture is hard to achieve. Until now…. This recipe was inspired by a recipe in the Prevent and Reverse Heart Disease Cookbook. Somehow sweet potatoes make everything a little better.
1 large sweet potato, baked and peeled
1 can cannellini beans, drained
juice of 1 lemon
1 clove garlic
1/2 tsp cumin powder
1 Tbsp dried parsley
Place all ingredients in a food processor and blend until smooth. Serve with fresh cut veggies.