This weekend has been unbelievably lonely. And not only is work going to suck extra hard after a long weekend but the Hubs left yesterday morning to spend the summer in Boston. Yeah, I cried like a baaaaaaaby. And ate a LOTTTTTTT of bacon brownies. If you haven’t made these yet I’m really, really upset with you.
So I’m starting a 21 Day Sugar Detox this week. I know, I know…after my little fiasco with my New Years Whole30, I’m skeptical, too. Cut me some slack, OK?? There’s a lot to be said for cutting the crap and resetting your system from time to time, especially if your husband is out of town all summer and you’ve got no one to cook for but yourself. Except I guess that means I need to kill the rest of this hummus, like, today…
There have been a few variations of this stuff floating around on Pinterest lately–God, I love Pinterest–but they’re all raw and vegan and full of weird sh*t like liquid smoke and stevia and don’t let you bake the sweet potatoes. I don’t do raw potatoes. You might as well eat sand. Nosirrrreeeee, Bob….not gonna happen.
1 Large Sweet Potato
Juice of 1 Lemon
1/4 c Tahini
2 Cloves Garlic
Salt and Pepper to taste
Bake and peel your sweet potato. You want this sucker to be SOFT–I baked mine in foil at 425 for 90 minutes. Once it’s done baking, allow to cool slightly and the skin should slide right off.
Toss in a food processor with the remaining ingredients. Pulse until very smooth.
Serve with veggies, on salad, with these chips, or just spoon into your face.