Maple Sweet Potato Hummus with Whole Grain Pita Chips

Servings: 4 cups hummus and 50 chips
Preparation Time: 45 minutes total

Ingredients:

Hummus:

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup chickpeas (garbanzo beans)
• 1/4 cup tahini (sesame paste)
• 1/2 lemon, juiced
• 1 tablespoon Virgin Coconut Oil, melted
• 2 cloves garlic, minced
• 1 tablespoon dark maple syrup
• 1 tablespoon fresh chopped sage
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt and ground pepper to taste

Whole Grain Pita Chips:

• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons Virgin Coconut Oil, melted
• 8 large (6 1/2 diameter) whole wheat/whole grain pita pockets

Directions:

Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.

In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.

Preheat oven to 350 degrees. Combine spices and set aside.

Melt 2 tablespoons of coconut oil in a small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in oven for 10 minutes or until browned and crisp. Let cool.

Once pitas are cool to touch, break apart, and serve with hummus.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Coconut Ranch Party Dip

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup coconut mayonnaise
• 1/2 cup sour cream, crème fraîche, or yogurt
• 1/2 cup Coconut Cream Concentrate
• 4 tablespoons virgin palm oil
• 1 small clove garlic
• 1–2 tablespoons Italian herb mix (recipe below)

Italian herb mix:

• 2 tablespoons dried oregano
• 1 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery seeds
• 1 tablespoon salt

Directions:

Process all ingredients in blender until well mixed and creamy.

Note: use only 1–2 tablespoons of seasoning mixture, not the entire recipe.

I would suggest doubling or tripling the recipe. The dip just doesn’t stick around!

Recipe submitted by Alisse, Orange County, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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• 1/4 cup softened Coconut Cream Concentrate
• 2 garlic cloves, chopped
• 1 1/2 cups organic garbanzo beans (15 ounce can, drained) or cooked chana dal
• 2 tablespoons melted Virgin Coconut Oil
• 1/2 scant teaspoon Himalayan Salt
• 1/4 cup water
• fresh squeezed lemon juice, optional

Directions:

In a blender, pour in the softened Coconut Cream Concentrate, garlic (Before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!), and add cooked, drained chana dal or garbanzo beans. The chana dal makes a much more delicate tasting finished dish, but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center and then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on. Process on and off until completely smooth.

You may add lemon juice, to taste, if you prefer your hummus lemony. Serve immediately. If you are going to serve this later, you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the Coconut Cream Concentrate is on the generous side, it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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