Friday, March 9, 2012

Yams & Chick Peas

I've been trying to come up with a post for today and it's been rough.  

As soon as I get this post out of the way I have given myself free reign to go clothes shopping.  As in "I've lost weight and my pants are baggy so I just have to go use my Kohl's Cash + 30% off" kind of shopping.

So here I sit waiting for inspiration to strike and I've already wasted an entire 20 minutes perusing Pinterest because somehow that'll help me think of a post to write...

32 minutes later:

Somehow, miraculously, it paid off!  

The following blog post is brought to you by a Sisterly E-Mail Conversation (that I still had in my work e-mail inbox?) between Ali-gator and myself:

>>>On 1/18/2012 at 12:28 PM, Ali-Gator wrote:


Can you send Rachel and I the recipe for your sweet potato hummus?


>>> On 1/18/2012 at 12:36 PM, Ali-Gator wrote:
Dear Grammar Police masquerading as my sister... I'd like to rephrase my question.
Can you send me and Rachel the recipe?

This way you won't have to pull me over for grammar negligence.

>>> On 1/18/2012 at  2:04 PM, P. Rex wrote:
Dear Grammar Protester,

I won't use the pepper spray if you don't butcher my language.  You are obviously quite capable of using grammar correctly, so try it some time.


Cpt. Gram R. Polizia

Sweet Potato Hummus

1 lb. sweet potatoes, peeled and cut into 1-inch chunks (I used 1 mammoth sweet potato)
• 1 can (15.5 oz) chickpeas, drained and rinsed
• 1/4 C fresh lemon juice
• 1/4 C tahini
• 2 T olive oil
• 2 t ground cumin
• 1 garlic clove, chopped 
• Coarse salt and pepper
• Smoked paprika, optional 
• Pita bread and/or veggies, for serving

Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

They have step by step pictures.

It is insanely easy.

So there you have it a yummy recipe and a mildly funny conversation.

Kohl's, you devil, here I come!

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