Hey, hey! Greetings from the other side of the fabled flu of 2014. If you follow me on Facebook, Instagram, or Twitter, you know I’ve been down and out for the last several days. Lo and behold, I made it through the worst of it. Today I’m fever free, but still lagging in the energy department. Today is the first day I’ve showered since Friday and been up on two feet for more than 30-seconds.
As such, I didn’t prepare my post at all for Recipe Monday. Thankfully I have a recipe that I have borrowed from a friend. No photos this week but I can assure you this is a recipe worth trying. And since I’m on the mend and desperately seeking healthy food, this recipe for Spicy Sweet Potato Hummus couldn’t come at a better time.
I hope you’ve managed to steer clear of the flu this year. It’s no joke. If you do happen to have the misfortune of coming down with it, be sure to isolate yourself until you’re fever free for 24 hours. No one wants these germies!
Spicy Sweet Potato Hummus
- 1 sweet potato, peeled, chopped and boiled until fork tender
- ½ (14.5 ounce) can garbanzo beans, drained
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- ½ lemon, juiced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- Dash nutmeg
- Salt and pepper to taste
Place ingredients into a food processor and blend until smooth. Adjust seasonings as needed. Top with drizzle of olive oil and sprinkle of cumin.