Eating For Your Future/Sweet Potato and Chickpea Dip

In the spirit of the holidays, and my crazy sense of humor, I thought I would share this little cartoon. It made me laugh, but then, I enjoy corny jokes :)  

I absolutely love it when a recipe is shared with me. After I posted the roasted cauliflower wraps last week, Barbara from Vancouver sent me a recipe that she thought I would enjoy. 

Now that the holidays are upon us, it's difficult to resist all the creamy dips and high calorie hor d'oeuvres that we typically encounter, and serve at parties Not only is this a great recipe for dipping, it will make a wonderful spread for a healthy sandwich or wrap. And to be quite honest about it, it could be served hot as a side dish. So it's really quite versatile. Barbara said that Nigella Lawson, the Domestic Goddess, was recently in Vancouver and this recipe was posted to celebrate her new cookbook, Simply Nigella. The recipes are based on things that can be eaten out of a bowl, as Nigella says, "I rather like the inelegant shoveling of food into my mouth from a bowl." 

Sweet Potato and Chickpea Dip

- 1¾ pounds sweet potatoes 

- 1 head of garlic, whole and unpeeled 

- 2 limes, preferably unwaxed 

- 2 teaspoons smoked sea salt flakes (though regular sea salt flakes or kosher salt will do), or to taste

-  ½ teaspoon paprika 

- 1¼ cups chickpeas, home-cooked or drained from a can or jar 

- 1½-inch piece (2½ teaspoons) fresh ginger, peeled and finely grated 

- 2 tablespoons pomegranate seeds 

The minute the sweet potatoes are in the oven, cut the stalk end off the garlic, leaving the tips of the cloves exposed, and then wrap loosely in aluminum foil, sealing the ends tightly to form a baggy parcel, and roast with the sweet potatoes. This should probably be ready in 45 minutes, but I leave it for the hour with the sweet potatoes. 

Add the finely grated zest from both limes, and the juice from one, the smoked salt,  paprika, chickpeas, and finely grated ginger, and then blitz with a stick blender (or use a food processor) to make your dip. 

To serve, top with pomegranate seeds.

*A few notes;

Use a large bulb of garlic. Mine was a little small and it could have used a little more garlic.

I added a little black pepper.

I also added a little more lime juice. Just be careful, as some limes are a little juicier that others. Start with less and increase according to your taste.

The roasted garlic is heavenly.

This is great on vegetables, crackers, or chips. There's no oil or fat in the dish, so you can indulge and never feel guilty. 

For a sandwich, get some really great bread, spread the dip on a slice. Top the spread with your favorite greens and enjoy. 

The lime, ginger and pomegranate seeds make for a taste explosion. Based on this recipe, I think I'll be buying the book! 
Enjoy!
Rhonda

Eating For Your Future/Roasted Cauliflower Wraps

Have you ever found a restaurant that had a dish that you fell in love with, only to find one day that they have unexpectedly closed?

We had a wonderful Middle-Eastern restaurant near our home that made what they called a cauliflower sandwich, which I could eat every day of the week. They made their own bread which is similar to a tortilla, flat like a tortilla, but more of a bread consistency. Rolled inside the bread was lettuce, hummus, and fried cauliflower. It was like heaven in my hand!

I waited for months, hoping that the restaurant might reopen as mysteriously as it closed. No such luck. A new restaurant has opened in the space, but no cauliflower sandwich. ARGH!!!! Desire can be the mother of invention, so I decided to make my own. Rather than fry the cauliflower, I roast it. 

Roasted Cauliflower Wraps

Ingredients

1 head of cauliflower

homemade or purchased hummus

Arugula or greens of your choice

whole grain tortillas

2 tablespoons olive oil

garlic powder, salt and pepper to taste

Begin by breaking apart a head of cauliflower into small florets. In a bowl, pour 2 tablespoons of olive oil over the cauliflower. Sprinkle garlic powder, salt and black pepper over the cauliflower and stir to mix. 

Pour onto a foil lined baking pan and bake at 425 degrees for approximately 35 to 40 minutes. About midway through, turn cauliflower so that it browns evenly. Be sure to allow the cauliflower to get nice and brown.    

Spread hummus on a whole grain tortilla, approximately 2 tablespoons. 

Top the hummus with your choice of greens. I like arugula as it has a rather peppery taste. But a nice romaine lettuce or fresh spinach is also good. 

Top the greens with the grilled cauliflower. 

Roll up and devour!!! 

The roasted cauliflower is as good cold as it is warm, so make some ahead and have it later for lunches. My husband thinks that my version is even better than the restaurant's. I think so too :)
If you give it a try, I hope you like it as much as I do!
Enjoy!
Rhonda