Welp, I basically just had the best day of my life. Why am I posting this at 9:30 pm? Because I was busy having the best day of my life. Allow me to elaborate. Let us travel back to Tuesday morning. My doorbell rang, and there was a lady delivering flowers to me for my birthday. I take them from said lovely flower lady, go inside, and read the note. They are from my husband, and the note says for me to clear my schedule on Friday – he has hired a babysitter for the day, and he told me where to go (a place called Salon Essentials) at noon.
Fast forward to today, the Friday that he planned out for me. I wake up, do ma thang till noon, and head over to Salon Essentials. He has booked me an entire day of pampering wonderfulness. First we have an hour long full body massage. And by full body, I mean FULL body. Did you know you could get a face massage? I didn’t. But they are amazing. My face has never felt so loose and relaxed. Second, we have an hour long facial. I’ve never gotten a facial before, and though my face felt quite raw by the end, Immmaaaa fan. Fa sho.
Next we have a spa pedicure. I never knew there was a difference between a regular pedicure and a spa pedicure, but ohhhhhh, my friends – there is a difference. Usually my pedicures are spent with thirty minutes of clenched fists while I try not to kick the nice person in the face because they are torturing, I mean tickling, me so badly. This was not like that at all…pure bliss, no tickling, and it lasted an entire hour.
Last we have a manicure (also an hour long) with gel nail polish. My pedicurist/manicurist and I bonded heavily over our love of cooking, and he told me all about the Japanese style food that he and his wife love to cook. (Side note…curry buns? Happening.)
You guys. It was probs the best five hours of my life. It was so relaxing and amazing I basically want to just pick Ford up, grab his pack and play, and move into that spa, become besties with everyone, and just live there. IT WAS WONDERFUL. And I love my husband so much for getting this amazing gift that I want to marry him all over again. He knows how challenging this last month has been since he’s been gone and I’ve been single parenting a newborn, and he just gave me the most perfectly perfect gift I could ever ask for.
What does this have to do with sweet potato hummus? Absolutely nothing. But I had to share this experience with you. And since when do any details of my life NOT get reported on the blog…? Exactly.
Okay, but let’s actually talk about this hummus, because it is fall perfection. This is mostly just a classic hummus – the only non-traditional elements we throw in there are our roasted sweet potatoes (heaven), sage, and some nutmeg. Apparently sweet potatoes are just my obsession this fall, because tons of recipes I’ve made have included them. Like this Chipotle Chicken Chili for example (love).
Let’s break down the fall-y elements of this hummus:
- The sweet potato. Not only does this roasted potato scream fall and crisp, cool weather, it also adds a beautiful, subtle, burnt orange color to the hummus and a silky smooth, velvety texture. On top of all that, it adds a light sweetness and deep roasted flavor to the final dip. You’ll love it – trust me.
- The nutmeg. This spice compliments the flavor of the sweet potato and adds an even deeper fall flavor. I mean, come on – how much more fall-y can you get than nutmeg?? Other than adding pumpkin. Which actually might also be super yummy 🤔. I digress…
- The sage. This part of the recipe is extra cool. Not only do we add actual sage leaves to the hummus, but we infuse the olive oil with sage, too. Instead of adding plain jane olive oil, we let several sage leaves lightly fry in the oil before adding it. This packs a sage-y punch into our oil, aaaanndd also fried sage leaves are awesome. They go into the hummus and on top for a crispy little garnish.
This hummus would be absolutely PUR-fect for multiple occasions:
- A party (during the fall season of course)
- A pot luck
- A little dip for your kids’ lunches
- A snack to hold you over between lunch and dinner
- A late night snack as you stand in front of your open refrigerator heaping dip onto baby carrots at 10 pm…👋💃🏻. What can I say – I like to break all the rules and live life on the edge.
Whatever the occasion, this hummus would never be the WRONG choice. How could it be with roasted sweet potatoes, nutmeg, and sage oil? That’s what I thought.
Well, friends…I am going to sit back, sip on some tea, and binge watch some Netflix, because my baby just fell fast asleep in his bassinet at 8:30, and I’m going to take advantage. A perfect end to a perfect day! Except I probably just jinxed that and he’ll be screaming within minutes…FINGERS CROSSED. *Update* Jinxed it. Jinxed the crap out of it. His sleep lasted for 5 minutes after I wrote this last paragraph. FAIL.
This recipe has 2 smart points per serving!Print
Roasted Sweet Potato Hummus
This perfect fall hummus includes roasted sweet potatoes, nutmeg, and sage for a perfect seasonal dip!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
For the roasted sweet potatoes
- 1 small sweet potato, peeled and diced into cubes
- 1 teaspoon olive oil
For the sage infused oil
- 10 sage leaves
- 2 tablespoons olive oil
For the hummus
- 2 15 oz cans chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon nutmeg
- 1/2 cup water plus a few tablespoons (depending on the texture you prefer)
- Preheat your oven to 400 degrees. Toss your sweet potato cubes in 1 teaspoon of olive oil and season with salt and pepper. Roast for 15 minutes, remove from the oven, flip the potatoes around, and roast for another 10 minutes.
- Let the sweet potatoes cool while you prep the rest of your ingredients
- In a small sauce pan, heat 2 tablespoons of olive oil and your sage leaves over medium high heat. Let the sage leaves lightly fry for a few minutes and remove them to a paper towel to drain. Set the infused oil aside to use later
- To make the hummus, add all of your ingredients together in a food processor: the chickpeas, tahini, garlic, lemon juice, nutmeg, sweet potatoes, most of the fried sage leaves (leave a few out for garnish), the infused olive oil, and 1/2 cup of water
- Let the food processor run until everything is totally combined and then add water 1 tablespoon at a time until your desired consistency is reached
- Garnish with sage leaves and black pepper
- Serving Size: 2 tablespoons
- Calories: 58
- Sugar: 0 g
- Sodium: 121 mg
- Fat: 4 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more hummus recipes? Check these out: