Seasonal Everything: Even Movie Snacks

Sweet Potato Cannellini 'Hummus' with Basil Walnut Pesto

It's easy to see that I don't really contribute too much to the savory recipe world but this little concoction is something I'm not afraid to share! 

Last weekend I vowed to not leave the house for one day because I'm always on the go and was beginning to feel homesick. And it was one of the best days I've had in a long time. I played in the kitchen for hours, cleaned and organized a long awaited list of things too boring to mention and just simply chilled out with the big screen. For which I needed some snacks...

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I'd been jonesing for some sweet potato chips (because anything sweet potato is my vice) but similar to my cookie rule: if you want chips, makes chips. So I made chips! Just a basic paprika spiced sweet potato crisp with some olive oil and Maldon sea salt. But I figured if I'm eating chips, I should pair them with something a bit more nutritious for me and that would provide some protein since meals and snacks should be a nice balance of protein and fiber. Given this time of year, it's only natural I needed my chip dip to be seasonal so I shook up a simple white kidney bean dip with my left over sweet potato puree, allspice, nutmeg and cloves. Mmm. Mmm. Mmm!!  Tasty treat loaded with protein, fiber, healthy fats, beta-carotene, vitamin C, vitamin B-6, iron, magnesium, potassium and more. 

So why the pesto if the 'hummus' was so yummy? I was Sunday meal prepping and made pesto to use in a pasta dish. After tasting it, I quickly realized it really complimented the 'hummus.' 
You never know until you try, so always try because you might be pleasantly pleased! :) 

For the Basil Walnut Pesto, I sort of just used what I had in the house and didn't really measure the amounts. It was probably about 1 cup of fresh basil, 2/3 cup walnuts, 1 clove of garlic, 1/2 cup olive oil and salt and pepper to taste. Just threw everything but the oil into the food processor and blended until nearly smooth. Added the olive oil and kept processing the pesto until it was smooth. 

Then seasoned to taste and voilà! 

Sweet Potato Cannellini 'Hummus'
Yields: ~2 cups

• 1 16 ounce can cannelliini beans (drain and rinse)
  
• 1/2 cup sweet potato puree
  
• 1 clove garlic (diced)
  
• 2 Tablespoons lemon juice
  
• 2 Tablespoons olive oil (bit more to drizzle)
  
• 1/2 teaspoon nutmeg
  
• 1/4 teaspoon allspice
  
• 1/8 teaspoon cloves
  
• salt and pepper to taste
  

Puree all the ingredients in a food processor until smooth (or desired consistency).

Pour into a bowl and drizzle with additional olive oil if desired. Serve with crudité or freshly baked chips. 

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