I am always amazed that I can feel really productive during a break and yet three days before I go back to work, my mind can’t stop racing with all the things I still need to get done.
Sure, I wasn’t as productive as I could have been over my break but honestly, I accomplished a lot and I’m okay with that.
The big difference this semester is the fact that instead of living a half hour away from work I now live two minutes. This means more time in the morning, closer to the gym, eating lunch at home, and not being starved when I get home in the evening.
I’ve been doing really well with not eating out and I want to make sure I continue that once school starts back up!
I’ve been figuring out quick and delicious snacks/lunches. I also bought myself an early birthday present and I’ll give you one hint: it made this fantastic hummus!
My old food processor was one my mother bought me three years ago for Christmas (I believe a $30 Hamilton Beach one) and while it has served it’s purpose, I was starting to hit limits. My hummus wouldn’t ever come out smooth, I’d lost the cheese shredding blade, and I could never make peanut butter.
So a local store had this nice Cuisinart 7 cup one on sale and I couldn’t resist (and boy, am I happy I got it!)
The sweet potato aids in making this hummus super creamy while the curry powder kicks the spice up.
I made a grilled cheese and hummus sandwich for lunch and I never knew grilled cheese could taste so good. This hummus is everything I want and more for a snack and/or lunch.
You may remember me talking about this delicious Thai Curry Powder I got for Christmas from the Evanston Spice House. I love it because while it’s not super spicy, it still has a bit of kick to it!
This taste so good that I forget I’m eating something healthy for me!
So next time you’re in the market to make some hummus, try it with a little curry and sweet potato mixed in- you won’t be disappointed!
- 2 cups sweet potato, diced and cubed (1 medium sweet potato)
- 1½ cups garbanzo beans (1 15 oz can, drained and rinsed)
- 1 Tablespoon tahini
- 1 clove garlic
- ¼ teaspoon salt
- Splash lime juice
- 1 tablespoon olive oil
- 2-3 teaspoons curry powder
- Bring a pot of water to a boil and add sweet potatoes. Cook until sweet potatoes are soft, 10-15 minutes (depending on size of cubes.) Reserve one cup of water as you drain the sweet potatoes.
- In a food processor combine all ingredients except the reserved water. I started with only 2 teaspoons of curry powder and continued to taste and adjust. Begin to run food processor and drizzle cooking liquid one tablespoon at a time into hummus, adding just enough water to smooth out the hummus. Hummus should be creamy and smooth.
- Remove from food processor and store in an airtight container in refrigerator for 4-5 days.
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