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I went to Dr Esselstyn's class Friday and this is one of the dishes they served us. It's delicious!

Sweet Potato Hummus--
From Dr Caldwell and Ann Esselstyn

15 oz of baked sweet potatoes, (about 2 large)
1 4oz jar of Roasted Red Peppers (water packed, drained, any burnt skin removed)
3 Tablespoons of lemon juice (about what you get from 1 lemon)
1 clove Fresh Garlic (diced fine)
1/2 teaspoon Ground Cumin
Pinch of Cayenne Pepper
1/4 teaspoon of salt
1 tablespoon chopped Fresh Parsley

Process everything in a food processor or blender until smooth, transfer to a serving bowl and refrigerate for at least one hour.

Chips
100% whole wheat pita bread

Pre heat oven to 350
Cut bread in half separate and then stack and cut into wedges.
Bake for 10 to 20 minutes- Check after 10 minutes, the thinner slices will get crisp sooner. All the peta bread I used seemed to be thicker on one side than the other.

Looks yummy! Thanks for sharing. Where is the class that your attending ?

In Cleveland, on one of the Cleveland Clinic campuses. It was wonderful and a cozy setting. They do about 1 per month and have 10 or 11 participants (and their guests if desired). It's a 6 hour session.

Looks incredible! How fun, thanks for sharing

Looks great.....now that we are through Valentine's Day...thinking of the Easter menu. Printed this out to give it a try.

yummmmm

Thanks for sharing. I can't wait to try it. I sure love my sweet potatoes.

I took some to work for everyone to try. Not one person could guess what it was made of and everyone liked it (some more than others)- and a healthy dip like that is very foreign to them, their dips are made from animal fat.

Hi

In the UK we don't have jars of roasted peppers that small - was the 4oz weight, the drained weight? Just wondering so I can split up a bigger jar.

The recipe sounds lovely -I might try this tomorrow!

I bought a big jar and just used what I thought was about 4 ounces.
Here the jar will just have a weight on it, and that would include the liquid, but I also just guessed as to how much was 4 ounces I didn't weigh it - however I did weigh the cooked skinned sweet potatoes.

edit:
I just made another batch of it, and some pita chips to go with it. I can't wait it's in the fridge getting cold. Somebody make some and help me think of things to do with it in addition to just dipping. I bet it would be great flavor and texture on a sandwich used like a aioli. I wonder how it would work as a "dressing" on a veggie salad...

I made this over the weekend and it was great! The only change I made was to swap out garlic for shallots. I put everything in my food processor and whirred it around.

I had it for breakfast this morning on toasted Ezekiel Bread.

That should qualify as "starch based".

Thanks for sharing.

Has anyone tried this with vegetables?

Michael

It'll be great as a veggie dip, especially with stuff that asks for dip like cauliflower and broccoli.
Tomorrow on my day off, I'm going to make a big chopped salad and use it like a dressing. I'll report back. I'm also going to try making some hummus with out the tahini to keep the fat out and do some experimenting with the salad with that too. I think I need to eat a big filling chopped salad a few times a week anyway but I just haven't found a good topping/dressing (that's Esselstyn street legal) to pull it all together.

You're so welcome. I need to try it on some good crunchy toast too I never have bread around, so I'll have to get some.

this looks sooooooooooooooo good!

and aren't YOU a lucky person - going to Dr. Esselstyn's class!!!
i'm so jealous, surrealchereal!

what other little classes have you taken there?