|spicy sweet potato hummus|
There isn't anything particularly exciting about hummus. There is however something very exciting about giant oregon snow peas, garlic and zucchini from Spill The Beans Farm! My favourite farmer weaselled me into picking about 30 litres of peas (plus the 3 litres that I ate while in the field) with the promise of being able to eat as many peas as I wanted. I was also lucky enough to leave the farm with two heads of local garlic and 2 zucchinis. While all of these vegetables are delicious a little dip never hurt anyone.
|giant oregon snow peas|
|farmer & her zucchinis|
Spicy Sweet Potato Hummus
( 2 1/2 C)
1 19oz can chickpeas, drained and rinsed (nothing is more disgusting than bean slime)
1/4 C fresh lime juice
2 Tbsp fresh cilantro
2 Tbsp olive oil
1 clove local garlic
1 tsp cumin
1/4 tsp sea salt
1/4 tsp chipoltle chili pepper
1/3 C mashed sweet potato (optional)
In your blender combine chickpeas, lime juice, cilantro, olive oil, garlic (I put mine through the garlic press first), cumin, chipotle, & salt.
Add mashed sweet potato. Thin with extra lime juice if necessary.
Serve with seasonal local vegetables. Garnish with chipotle chili pepper (sparingly) and fresh cilantro. This hummus also tastes great in a wrap made with an ezekial sprouted grain wrap, sunflower sprouts, avocado, cucumber, and tomato.
If you are in the area check out the Eat Local Co-op stall at Market Square for peas, potatoes, & zucchinis from Spill The Beans Farm