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KITCHEN PARTY Contest Winners!

Second place winner Marie Donovan, South Harbour, NS

Marie has two full time jobs; she works as a teacher’s assistant and also as a busy mom trying to keep two busy and active children happy and fed on anything other than junk food. Her children are in high school and university and are constantly looking for “quick fixes” that are easy to grab and go. Since sweet potatoes are a staple in their home, Marie saw this hummus as a way to satisfy both her need to have them eat healthier foods and their need for fast food that tastes delicious.

Marie’s love of food extends beyond her own kitchen and since she’s an avid traveler, trying foods from other cultures is something that she enjoys. So far, Jamaican food tops her list of favourites—perhaps it could be the sweet potato connection.

Kickin’ Sweet Potato Hummus

Serves 4

2 large sweet potatoes

2 tbsp (30 mL) olive oil

3 tbsp (45 mL) tahini

1 lemon, squeezed of juice

1 can (14 oz/398 mL) chickpeas, drained

1 tsp (5 mL) cayenne pepper

1/2 tsp (2 mL) cumin

1/2 tsp (2 mL) smoked paprika

Preheat oven to 400°F (205°C) and bake sweet potatoes about 45 minutes.

Add all other ingredients to a food processor. Add scooped-out sweet potatoes once cooked. Blend everything up well and chill for about an hour.

Serve with pita, fresh veggies or use as a spread in your favourite sandwich.

 

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