Sometimes, random things land in my mail box. Sometimes, life hands you lemons. And yet other times, the random things that land in your mailbox include books like The Love & Lemons Cookbook.
So, I made sweet potato hummus
Thought I was going to say lemonade there, didn’t ya?
I am a huge sweet potato hummus fan – rumour has it that I can consume an entire container in a single sitting. This rumour, however, is entirely unproven.
Love & Lemons, written by Jeanine Donofrio, has recipes for every vegetable, from apples to zucchini and everything in between. The recipes and ideas are creative, fresh, and uncomplicated. While the dishes are vegetarian, Ms. Donofrio has not relied on exotic ingredients or long, drawn out procedures to create tasty dishes. Recipes are marked as vegan or gluten free, with options for making the dish fit either of those dietary restrictions if possible.
While I applaud Ms Donofrio’s love of vegetables, not capitalizing Brussels sprouts makes my inner grammarian twitch. And not all baby carrots are cut down from larger ones – only the baby-cut carrots are. I will allow her these couple of snafus, though.
Most recipes are stand alone, with the exception of the handful at the end of the book, where she offers variations for popular dishes like pesto, guacamole, and yes, hummus. This collection of recipes does not even come with directions. However, they are all pretty much dump and blend types.
I cannot honestly say I have ever enjoyed a vegetarian cookbook as much as I have this one. This one will be staying on my shelf.
Sweet Potato Hummus
- 1 1/2 cups cooked chickpeas
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic garlic
- 2 tablespoons tahini
- 2-3 tablespoons warm water
- 1/2 sweet potato , cooked
- 2 teaspoons maple syrup
- salt and pepper to taste
- 1-2 teaspoons chili powder (optional)
In a food processor, add all ingredients, except water
Blend until very smooth
Add water, a teaspoon at a time, until desired consistency is achieved