Summer vegetable platters served with cool creamy yogurt dips were our after school snack staple for months so now that the seasons are changing I have had to reinvent what to make for my hungry tots. I revamped our basic hummus recipe to incorporate some of the flavors of fall. This hummus is best served with fresh toasted pitas sliced into wedges, pretzels or pita chips with seasonal vegetables. We like to buy whole wheat pitas, brush with olive oil and sprinkle with garlic. Place on a cookie sheet under the broiler for 2-4 minutes until toasty and golden brown.
This recipe makes enough for two days worth of dipping or two small glass containers, so I divide the hummus into two batches and refrigerate one for another day.
Sweet Potato Harvest Hummus.
A harvest inspired hummus perfect for after school snacking or seasonal entertaining.
Blend all ingredients in Cuisinart blender until desired consistency is reached. Add additional olive oil for a more luxurious dip. Season as desired. Top with roasted pumpkin seeds or candied pecans.
Serve with grilled or toasted pita wedges and seasonal vegetables.