I’ve been listening to hours of old Radiolab episodes over the last week. It’s like I’m slightly addicted. I want to hear the next incredible tale, I want to learn a little know fact about a random subject, I want to be transported to a world so far, yet so connected to my own. I drown out the New York sounds as I walk through the city listening to story after story. I don’t mind doing dishes or putting away laundry, as long as it means I’ll be able to listen to another episode of my all-of-a-sudden favorite podcast. As I fell asleep the other night I cradled my computer listening to the last 15 minutes of an episode about a chimp named Lucy. I’m embarrassed to say how many episodes I’ve listened to in the last week. Even more embarrassed to tell you how badly I want to listen to an episode right now. And here I am on my food blog talking about it. Don’t worry, I won’t go into details about episodes…
I’ve got a slight addiction. Like granola and chocolate, tortilla chips and pumpkin seeds, it’s so hard for me to stop. But it feels so good to just listen, and let all of my own worries rest. Ahhh.
Speaking of addiction – and, shall I say comfort devices? – I am totally smitten over this this sweet potato hummus. I can’t make it unless I know I’ll have someone to share it with. Otherwise I’ll eat the whole batch in a day, and not desire much else. Sure sweet potatoes, chickpeas, tahini and fennel seeds are healthy, but unfortunately I need more than just beans and potatoes in a day. I eat it with a spoon, savoring every ounce like someone would ice cream. Someone who isn’t me that is, because I’ll take sweet potato hummus over ice cream any day!
Boy, now everyone knows my little secrets. I listen to Radiolab religiously, and I eat jars of hummus instead of ice cream to comfort my soul.
Everybody is always talking about “just be yourself!” So I thought I’d give it a try : )
- 1½ cups chickpeas, fresh or canned
- ¾ cups sweet potato puree (*note in instructions*)
- 1 clove garlic, minced
- 1 tbsp fennel seeds
- 1 tsp cumin powder
- 2 tsp mellow miso
- 3 tbps tahini
- 1 tsp lemon juice, freshly squeezed
- ½ tsp smoked sea salt (add more to taste later)
- 1 tsp black pepper, freshly ground
- 2 tsp Aleppo pepper, or ½ tsp cayenne pepper (or both!)
- 4 tbsp olive oil
- Simply bake an unpeeled sweet potato wrapped in foil for about 45 minutes on 400°
- Steam an unpeeled sweet potato for about 25-30 minutes.
- When soft, allow the potato to cool, then peel off the skin. Inside you'll have delicious mushy sweet potato flesh that you can use as the puree. Baked sweet potatoes are sweeter than steamed, yet much more time consuming. Also steaming the potato supposedly retains more of it's nutrients. Not to mention you don't have to turn on the oven and heat up the kitchen.
- Place all ingredients except the olive oil in a food processor. Blend until it starts to become smoother, then pour in the olive oil as the food processor is running. Blend until very smooth and creamy. Add more seasoning to taste, and more liquid (tahini, olive oil or water) to thin.