Weather: temps lingering in the 30′s, we got out all the winter clothes to begin preparing for imminent snow
What I’m listening to: the faint sound of my oldest watching Fellowship of the Ring in the other room
You should see my Bookmarks folder on my Mac. As I come across good recipe ideas, I bookmark them and put them into folders, like “main dishes” or “sweets” and save them for when I may perhaps someday need them. I also have a Pinterest board called Food to Try for the same reason. Between my computer and Pinterest, I have hundreds of online recipe ideas just waiting to be tested and tried, and perhaps even one day published on the blog. Granted, there are dozens of concepts and recipes I never get around to. And I try to be very disciplined and force myself to go through and clean out my Bookmarks about once a month. For example, I went through my Bookmarks in September and deleted all the summer recipes I never used because I needed more “room” for fall and winter recipes.
I bookmarked this recipe months ago. I mean, many months ago. I remember when I traveled to California in June and happened to mention to one of my family members that I was saving a Sweet Potato Hummus recipe to try in the fall. It’s rare that a recipe stands out like that. And it’s even more rare that it lasts that long in the bookmarks folder before being deleted. Because, quite frankly, the thought of sweet potato hummus sounded brilliant to me. And, after months of waiting, it was brilliant.
I baked up some homemade Flour Tortilla Chips to go along and they were pretty darn perfect together. I think you’ll agree with me that this autumnal take on hummus is something quite special, with its orange hue and complex flavors – cumin, paprika, cayenne, and cinnamon, coupled with garlic, chickpea, and the natural sweetness of the sweet potato. Y.U.M.