Thanksgiving is next week?! Starbucks changed to festive cups? Umm…wasn’t it, like, October yesterday?
I’ve been working like crazy the past month and feel like I’ve barely had time to think about what I’m gonna make next week and this year I’m in charge of all of the sides.
I still have no clue what I’m cooking, BUT I do know what I’m going to do with leftovers.
I’ve been dreamy about those Thanksgiving sandwiches with turkey, stuffing, cranberry in between two pieces of bread. I almost want that more than Thanksgiving dinner. And Turkey Pot Pie! I can’t wait to save some pie crust, add turkey, some cream and leftover vegetables and make a classic pot pie. Dreamy!
And next week, when you’re tired from shopping (I won’t be going to the mall, by the way), you should come home and whip up this sweet potato hummus. Just grab that random sweet potato in the back of the fridge, some cannellini beans from your pantry and whip this up for an awesome leftover snack. Or just do it now, to test it…or something.
Sweet Potato Hummus
1 sweet potato
1 can of cannellini beans
1 clove of garlic
1 teaspoon of tahini
2 tablespoons of olive oil (might have to play with this amount for your liking)
2 tablespoons of lemon juice (from one 1/2 lemon)
1 teaspoon of salt (or to taste)
Pre-heat oven to 350F.
On a baking sheet, place sweet potato in the oven to roast for 30 minutes, or until tender. Allow it to come to room temperature and then peel and mash.
In a food processor, add your can of cannellini beans, garlic, tahini, olive oil, lemon juice and salt. Pulse for 30 seconds or until creamy. You might have to add more olive oil or lemon juice to get it to the consistency of your liking.
Then add the mashed sweet potato and pulse for 15 more seconds until combined.
Serve with pita chips, regular chips, or whatever you like!