Outré - Ode to the Eccentric

ODE TO THE ECCENTRIC

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HUMMUS THE BOLD AND THE BIZARRE

con ten ts.

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Hummus and Chickpea

Pumpkin and Chipotle

Hummus with Edamame

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40

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Roasted Beetroot

Jalapeno and Honey

Thai Coconut

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48

76

Sweet Potato

Hummus with Avocado

Bibliography

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Hummus with Pea

Hummus with Sriracha

Accident is the name of the greatest of inventors.

Mark Twain

HUM

ori gin al.

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MUS

Many cuisine-related sources describe hummus as an ancient food, or connect it to famous historical figures such as Saladin.

Chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.

Indeed, its basic ingredients— chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.

The earliest known recipes for a dish similar to hummus bi tahina are recorded in cookbooks published in Cairo in the 13th century.

A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb;and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima alMutada:

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But in fact, there is no specific evidence for this purported ancient history of hummus bi tahina. Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes,puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant.

HUM

As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

2. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

3. Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you’d like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

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Ingredients 1 (15-ounce) can chickpeas 3 tablespoons extra-virgin olive oil 3 tablespoons tahini 1 1/2 tablespoons lemon juice, more to taste 1 small clove of garlic, 1 teaspoon salt 1/2 teaspoon ground black pepper

HUM

be et it.

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MUS

In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellowcoloured beetroots are grown on a very small scale for home consumption.

The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach.

Those greens selected should be from bulbs that are

unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.

The domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.

Beetroot can be: boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.

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The usually deep purple roots of beetroot are eaten either boiled, roasted or raw, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles.

The usually deep purple roots of beetroot are eaten either boiled, roasted or raw.

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From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.

It is an excellent source of folate and manganese.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them until clean.Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour . They should be tender. Set in the fridge 2. Once your beet is cooled and peeled, quarter it and place it in your food processor.

3. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

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Ingredients 1 small roasted beet 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained Zest of one large lemon Juice of half a large lemon Healthy pinch salt and lack pepper 2 large cloves garlic 2 Tbsp tahini 1/4 cup extra virgin olive oil

HUM

There’s a way to do it better.

Find it.

Thomas Edison

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HUM

swe et tre at.

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Although the soft, orange sweet potato is often called a “yam” in parts of North America, the sweet potato is botanically very distinct from a genuine yam, which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae.

To add to the confusion, a different crop plant, the oca, is called a “yam” in many parts of Polynesia, including New Zealand. The United States Department of Agriculture requires that the label “yam” always be accompanied by “Sweet Potato” in U.S. retail sales of sweet potato.

Although the sweet potato is not closely related to the common potato, they have a shared etymology. The first

Europeans to taste sweet potatoes were members of Christopher Columbus’s expedition in 1492.

Later explorers found many varieties under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.

The first record of the name “sweet potato” is found in the Oxford English Dictionary of 1775.

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In some parts of the Englishspeaking world, sweet potatoes are locally known by other names, including yam and kumara

The sweet potato is botanically very distinct from a genuine yam, which is native to Africa and Asia.

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Raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene, while having moderate contents of other micronutrients.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them until clean.Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour . They should be tender. Set in the fridge 2. Once your beet is cooled and peeled, quarter it and place it in your food processor.

3. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

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Ingredients 1 small roasted beet 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained Zest of one large lemon Juice of half a large lemon Healthy pinch salt and lack pepper 2 large cloves garlic 2 Tbsp tahini 1/4 cup extra virgin olive oil

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ap pea ti ze.

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MUS

In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness.In the first century AD Columella mentions them in De re rustica, and Roman legionaries still gathered wild peas from the sandy soils of Numidia and Palestine, to supplement their rations.

In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the Good, count of Flanders noted explicitly in 1124. In the 13th century the poet Guillaume de

Villeneuve noted J’ay pois en cosse touz noviaux among the street cries of Paris.

Green “garden” peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe.

In England, the distinction between “field peas” and “garden peas” dates from the early 17th century: John Gerard and John Parkinson both mention garden peas. Sugar peas, which the French soon called mange-tout.

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In early times, peas were grown mostly for their dry seeds.From plants growing wild in the Mediterranean basin, constant selection since the Neolithic dawn of agriculture improved their yield.

Green “garden” peas, eaten immature and fresh, were an innovative luxury.

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Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. In a mortar and pestle, crush and grind the seeds until they resemble a powder. Set aside.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside 3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

4. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky.

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Ingredients 10 to 12 cumin seeds 5 to 7 coriander seeds 4 cups English peas 1 (24-ounce) can of garbanzo beans, skins removed* Juice from 1 lemon 3 tablespoons tahini 1 garlic clove, minced Salt Handful of Italian parsley, minced

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The cook brings the soul to the recipe.

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Anonymous

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pu mp it up.

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Pumpkins, like other squash, are thought to have originated in North America.

Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.

Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches (7.6 cm) deep are at least 60 째F (15.5 째C) and soil that holds water well.

Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 째F (18.3 째C); frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain.

Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.

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Of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States, Canada, Mexico, India, and China.The traditional American pumpkin used for jack-o-lanterns is the Connecticut Field variety.

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In a 100 gram amount, raw pumpkin provides 26 Calories and is an excellent source of provitamin A beta-carotene and vitamin A . Vitamin C is present in moderate content.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

1. In a mortar and pestle, crush and grind the seeds until they resemble a powder. Set aside.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside 3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

4. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky.

5. Pepitas (shelled pumpkin seeds), for serving.

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Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1 (15 ounce) can pumpkin puree 2 tablespoons olive oil, plus more for serving 2 chipotle chilies in adobo 1 clove garlic, grated 1 tablespoon honey 1/4 teaspoon cinnamon 1/4 teaspoon cayenne powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1 teaspoon chili powder Salt and pepper, to taste

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jal ape ño.

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The name jalapeño is Spanish for “from Xalapa” (also spelled Jalapa), a city in Veracruz, Mexico, where the pepper was traditionally cultivated.The name Xalapa is itself of Nahuatl origin, formed from roots xālli “sand” and āpan “water place”.

Genetic analysis of Capsicum annuum places jalapeños as a distinct genetic clade with no close sisters that are not directly derived from jalapeños.

Jalapeños were in use by the Aztec prior to the Spanish conquest; Bernardino de Sahagún in the Florentine Codex writes of Aztec markets

selling Chipotles (smoked jalapeños), Mole made from chipotles, besides the sale of fresh chilies.

The use of peppers in the Americas dates back thousands of years, including the practice of smoking some varieties of peppers in order to preserve them; further well preserved samples and genetic testing would be needed to determine the usage and existence of the jalapeño clade and pod type into the past.

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The jalapeño is variously named huachinango, for the ripe red jalapeño, and chile gordo (meaning “fat chili pepper”) also known as cuaresmeño as it was traditionally consumed during lent.

The name jalapeño is Spanish for “from Xalapa” , a city in Mexico, where the pepper was traditionally cultivated.

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In a 100 gram serving, raw jalapeĂąos provide 29 calories and are an excellent source of vitamin C, vitamin B6 and vitamin E, with vitamin K in a moderate amount (table).

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables, tortilla chips.

1. In a mortar and pestle, crush and grind the seeds until they resemble a powder. Set aside.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside 3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

4. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky.

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Ingredients 1 jalapeĂąo pepper, roasted & seeds removed 1 1/2 cups chickpeas (if using canned, then make sure to drain and rinse first) 1/4 cup tahini 2 tablespoons honey 1/3 cup olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons ice water

HUM

People who like food are the best kind of people.

Julia Child

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HUM

avo can do.

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The avocado (Persea americana) is a tree that is native to South Central Mexico classified as a member of the flowering plant family Lauraceae.

Avocados have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical.

Avocado (also alligator pear) additionally refers to the tree’s fruit, which is botanically a large berry containing a single seed.

They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting.

Avocado trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

Although the soft, orange sweet

potato is often called a “yam” in parts of North America, the sweet potato is botanically very distinct from a genuine yam, which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae.

To add to the confusion, a different crop plant, the oca, is called a “yam” in many parts of Polynesia, including New Zealand. The United States Department of Agriculture requires that the label “yam” always be accompanied by “Sweet Potato” in U.S. retail sales of sweet potato.

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Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world

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A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them until clean.Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour . They should be tender. Set in the fridge 2. Once your beet is cooled and peeled, quarter it and place it in your food processor.

3. Blend until only small bits remain.

Add remaining ingredients except for olive oil and blend until smooth.

Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.

Will keep in the fridge for up to a week.

53

Ingredients 1 small roasted beet 1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained Zest of one large lemon Juice of half a large lemon Healthy pinch salt and lack pepper 2 large cloves garlic 2 Tbsp tahini 1/4 cup extra virgin olive oil

HUM

he it up.

at

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MUS

In the early 3rd century BC Theophrastus mentions peas among the pulses that are sown late in the winter because of their tenderness.In the first century AD Columella mentions them in De re rustica, and Roman legionaries still gathered wild peas from the sandy soils of Numidia and Palestine, to supplement their rations.

In the Middle Ages, field peas are constantly mentioned, as they were the staple that kept famine at bay, as Charles the

Good, count of Flanders noted explicitly in 1124. In the 13th century the poet Guillaume de Villeneuve noted Green “garden” peas, eaten immature and fresh, were an innovative luxury of Early Modern Europe.

In England, the distinction between “field peas” and “garden peas” dates from the early 17th century: John Gerard and John Parkinson both mention garden peas. Sugar peas, which the French soon called mange-tout.

55

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.

The sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha

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Sriracha is also eaten in soup, on eggs and burgers Jams, lollipops, and cocktails have all been made using the sauce,[4] and sriracha-flavored potato chips have been marketed.

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

Makes about 2 cups

1. In a mortar and pestle, crush and grind the seeds until they resemble a powder. Set aside.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside 3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

4. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky.

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Ingredients 10 to 12 cumin seeds 5 to 7 coriander seeds 4 cups English peas 1 (24-ounce) can of garbanzo beans, skins removed* Juice from 1 lemon 3 tablespoons tahini 1 garlic clove, minced Salt Handful of Italian parsley, minced

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Cooking is a necessity but food is an art.

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Anonymous

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go gre en.

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Outside East Asia, the dish is most often found in Japanese restaurants, some Chinese restaurants, and health food restaurants. In the United States it is sold packaged in frozen sections of grocery stores, in cans, or fresh in the produce sections of health food stores.

The earliest documented reference to the term “edamame” dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple.

Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 °F (18.3 °C); frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain.

Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.

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Edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boiled or steamed and served with salt.

In Japan, it is usually blanched in 4% salt water and not served with salt.

Edamame literally means, “stem bean”, because the beans were often sold while still attached to the stem.

HUM

Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K .

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homem

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made.

To serve: Pita wedges, pita chips, raw sliced vegetables.

1. In a mortar and pestle, crush and grind the seeds until they resemble a powder. Set aside.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside 3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

4. To the jar of a blender, add the crushed cumin and coriander, blistered peas, garbanzo beans, lemon juice, tahini, garlic clove and a few pinches of salt. Pulse until chunky.

5. Pepitas (shelled pumpkin seeds), for serving.

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Ingredients 1 (15 ounce) can chickpeas, drained and rinsed 1 (15 ounce) can pumpkin puree 2 tablespoons olive oil, plus more for serving 2 chipotle chilies in adobo 1 clove garlic, grated 1 tablespoon honey 1/4 teaspoon cinnamon 1/4 teaspoon cayenne powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1 teaspoon chili powder Salt and pepper, to taste

HUM

co co nut.

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Thenga, its Malayalam and Tamil name, was used in the detailed description of coconut found in Itinerario by Ludovico di Varthema published in 1510 and also in the later Hortus Indicus Malabaricus.

Even earlier, it was called nux indica, a name used by Marco Polo in 1280 while in Sumatra, taken from the Arabs who called it jawz hindī. Both names translate to “Indian nut”.

In the earliest description of the coconut palm known, given

by Cosmos of Alexandria in his Topographia Christiana

written about 545 AD, there is a reference to the argell tree and its drupe.

It is evident that the name ‘coco’ and ‘coconut’ came from these 1521 encounters with Pacific islanders, and not from the other regions where it was found as no name is similar in any of the languages of India, where the Portuguese first found the fruit.

The specific name nucifera is Latin for “nut-bearing”.

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One of the earliest mentions of the coconut dates back to the “One Thousand and One Nights” story of Sinbad the Sailor; he is known to have bought and sold coconut during his fifth voyage.

Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.

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It has generally been accepted that the coconut originated in the Indian-Indonesia region and floatdistributed itself around the world by riding ocean currents. Most of these claims are vigorously disputed.

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homem

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made.

Ingredients 1 1/2 cups cooked chickpeas (rinsed well if you’re using canned) 3 cloves garlic, minced 2 tablespoons tahini 3 tablespoons fresh lime juice 1-2 tablespoons Thai red curry paste (more or less depending on spice preference) 1/4 cup + 1 tablespoon fullfat coconut milk 1 tablespoon olive oil Water to thin, if necessary Salt and pepper, to taste

1. Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food processor and whirl away until smooth.

If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.

To serve: Pita wedges, pita chips, raw sliced vegetables, tortilla chips.

4. Taste the hummus and add more red curry paste if desired; season with salt and pepper. Serve with chips or crackers, fresh vegetables or as a spread on toast.

2. Remove the peas and add them to a bowl, while reserving the jackets for later use. Add the jackets to a juicer and turn the machine on; set the juice aside

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3. To a small saucepan, heat a teaspoon or two of olive oil, over high heat. When the oil is hot, add the peas and cook for 1 to 2 minutes, giving them a good shake once or twice, until their skins are blistered.

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Innovation is change that unlocks new value Jamie Notter

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bibliog http://acozykitchen.com/blistered-peahummus/ https://hudleyflipside.files.wordpress. com/2013/10/single_pea.jpg http://thewholetara.com/wp-content/ uploads/2015/06/IMG_0992-1-1024x719.jpg http://www.anaturaldifference. com/wp-content/uploads/2014/01/ shutterstock_115122196.jpg http://www.howsweeteats.com/2014/01/ jalapeno-honey-hummus-with-spiced-oliveoil-tortilla-chips/ http://images.realfoodtoronto.com/D.cache. large/Jalapeno-Pepper.jpg http://www.cookingclassy.com/2014/05/ avocado-hummus/ http://whitneybond.com/2014/04/17/ srirachahummus/ http://ohmyveggies.com/thai-coconutcurry-hummus/

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graphy. http://www.popsugar.com/food/EdamameHummus-Recipe-Bon-Appetit-21150376 http://owlsnestblog.com/home2/owlsnes2/ wp-content/uploads/2013/04/IMG_1261.jpg http://www.thekitchn.com/how-to-makehummus-from-scratch-cooking-lessonsfrom-the-kitchn-107560 http://static1.squarespace.com/ static/50f466e2e4b0cfc6e7811426/t/546cea c9e4b02689ea88199e/1416424138342/ http://minimalistbaker.com/roasted-beethummus/ http://www.pacifymind.net/sweet-potatoimages-11228/11228b-sweet-potato-in-highresolution/ http://cdn.onegreenplanet.org/wp-content/ uploads/2010/10/2011/10/spicy-sweetpotato-hummus-4.jpg

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http://cookieandkate.com/2011/spicy-sweetpotato-hummus/

ODE TO THE ECCENTRIC