Alright, I’ve got one more Thanksgiving leftovers post to share with you, and this one does not involve turkey! This is for your leftover sweet potato mash that you are sick and tired of reheating and eating as is. What do you do? You turn it into hummus!
Yep, you throw it into your food processor with some canned chickpeas, quick roasted garlic, which I’ll show you how to make, plus some tahini and give it a whirl. Once the food processor has done its thing, you have a delicious, nutritious snack that doesn’t resemble your Thanksgiving spread but also allowed you to not waste food. Win!
I love hummus with carrot sticks, and frankly that’s all I had in the house the day I made this, but feel free to also use celery sticks, pita chips, red bell pepper slices, and whatever else you can dream up as dippers.
Happy Thanksgiving tomorrow, everyone!! I hope you have a beautiful, delicious, and safe holiday! I’m out until Sunday. Enjoy!
Source: slightly adapted from Pinch of Yum
1-2 cloves garlic, unpeeled
2 tbs olive oil, plus more for roasting the garlic
2 tbs water, or more as needed
1 (15 oz.) can chickpeas, drained and rinsed
⅔ cup leftover mashed sweet potatoes
1 tbs tahini
½ tsp finely minced fresh rosemary (more to taste)
Kosher salt to taste
To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. Remove the garlic with a slotted spoon, and when cool enough to handle, use your fingers to coax it out of its skins. Add to the food processor.
Puree all ingredients except rosemary and salt in a food processor until smooth. Add more oil or water as needed. Add the rosemary and salt and pulse a few times to incorporate.
Serve with dippers of your choice.