Sweet Potato Hummus with Mediterranean Chickpea Salad

This would be great as an appetizer for a party. Both would work well. I was trying out some new recipes, so I just made a dinner out of it and we enjoyed it thoroughly. 



Sweet Potato Hummus

( from - Power Foods Cookbook )

• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 can (19.5 ounces) chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (from 1 lemon)
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 garlic clove, chopped
• Coarse salt and ground pepper
• Whole-wheat pita and crudites such as red pepper and broccoli

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
   
   
   

   
   

   Mediterranean Chickpea Salad

   from - Meatless Cookbook
   • 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
   • 1 1/4 teaspoons coarse salt
   • 1 garlic clove, minced
   • 16 whole black peppercorns, crushed
   • 3 tablespoons sherry vinegar
   • 2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon dried oregano
   • 2 cups (8 ounces) yellow or red cherry tomatoes, halved
   • 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
   • 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
   • 2 carrots (4 ounces), cut into 1/2-inch dice
   • 3 scallions, sliced into 1/2-inch pieces
   • 3 tablespoons coarsely chopped fresh flat-leaf parsley
   • 2 tablespoons shredded fresh basil

   Directions

   1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
   2. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil