Peanut Butter Humus
This recipe has been inspired by one of my special one-on-one clients who needs something D/F, G/F, S/F and onion and garlic free to help ease her little girls wind and colic while breastfeeding. I am also always on the look out for different way to get vegetables in to little ones (my boys included). Not to mention I am slightly obsessed with the new super seeded organic oatcakes from Nairns!
This humus is very easy to make - I promise as I literally made this with both boys in the kitchen helping!
1 Large orange sweet potato
Olive oil (for roasting)
1 can of chickpeas (drained)
3 tb of good quality peanut butter (I recommend Pics)
1 tsp of cayenne pepper
- Pre-heat to oven to 180 degrees. Peel and dice the sweet potato before placing on baking paper in an oven tray. Cover with olive oil and place in the oven to roast for about 30mins or until tender.
- Place the sweet potato into a food processor along with the chickpeas (drained before), peanut butter and cayenne pepper.
- Blend all together!
You can actually serve this straight away (it cools quickly) or you can store in the fridge - it even freezers well too. Perfect for a vegetable filled snack - our boys just chopped this down!
For more great vegetable dips you can check out some in my recipe section here!
xxx Dr Julie Bhosale