You know when you see a recipe and you instantly feel excited thinking how amazing it will taste when you’ll cook it later in the evening?
I love this sweet potato hummus recipe from New York Times’ Dawn Lerman, author of the Fat Dad series.
To make this hummus you will first need to bake the sweet potato. When it has cooled off, add the canned chickpeas, olive oil, lemon juice and any other spices you like in your hummus. Serve with raw carrot and celery chips and warm pita breads.
Yum!(image by moxlux on flickr)