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Sweet Potato Wedges with Hummus 
Recipe featured in the Intuitive Cooking and Eating Summit
 

  INGREDIENTS:

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  For the potatoes:

  • 1 medium sweet potato, washed and cut into medium- thick wedges (skin on)

  • 2 tablespoon coconut oil, melted

  • 2 teaspoons cinnamon

  • 2 teaspoons brown sugar

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme

  • 1/2 tablespoon fresh rosemary, finely minced

  • Pinch Himalayan sea salt

 

  For the hummus:

  • 2 cans chick peas/garbanzo beans (or 2.5 cups of bulk chickpeas soaked in water over night)

  • 2 garlic cloves, or to taste

  • 1/4 cup olive oil, plus more if needed (can use coconut milk as a substitution to achieve desired texture/consistency)

  • 2 tablespoons tahini, or to taste/for desired consistency

  • 1.5 teaspoon salt

  • Zest from 2 large lemons

  • Juice from 2 large lemons, or to taste

  • 1 teaspoon cumin

  • 1 teaspoon paprika, or to taste

  • 1/2 cup hot water, if needed to achieve desired consistency

 DIRECTIONS:

 1. For the potatoes: prepare a baking sheet lined with tinfoil and with a wire rack placed on top (a cookie cooling rack,   for example), set aside. Preheat oven to 400 degrees F. Mix the coconut oil, cinnamon, brown sugar, spices and herbs in   a large mixing bowl and mix well. Dredge the potato wedges into the mixture and stir to ensure that each piece is   evenly coated. Line a wire rack with the potato wedges and place over the baking sheet. The wire rack helps the heat to   circulate the potatoes for even cooking and decrease moisture. Transfer to the oven and bake for approximately 30   minutes, or until tender and crispy on the edges. After 15-20 minutes, remove tray from oven and flip all wedges over   then place back in the oven for the remaining time.

 

 2. For the hummus:Place the garlic clove in the blender and pulse a few times. Combine the remaining ingredients   (except the hot water) in the blender and blend for 3-4 minutes. After the first 30 seconds of blending, slowly stream in   the hot water while the blender is still running. Continue to blend until smooth and creamy. Drizzle with olive oil and   garnish with extra crushed red pepper flakes when served. Optional garnish: top with pine nuts and dried parsley.

 

 3.*Tasting is crucial for this recipe. After everything is blended, stop and taste the hummus and see if you like the   consistency. Doctor it up with more lemon juice, salt or spiced to achieve the flavor you want. Add more water, oil or   coconut milk to achieve the consistency you want.

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