Creamy sweet potato hummus is perfect for dipping raw veggies or with crunchy whole grain crackers!
I love this summer.
If you've been following my adventures on instagram, then you know I just got back from a long weekend in Asheville. Before that, it was Tybee Island, Greenville and a week and a half in the northeast. Coming up, we've got Charleston, NYC, and Charlotte. With my practice, I've been running our first group of Joyful Eaters, working with a pretty full load of clients and wrapping up a few other big projects. Phew!
Even though the past few months have been packed to the brim with work and play, there's still been a leisurely feel to this season. After focusing on work and growing my practice, now that I'm finally settled and stable, I've really tried to prioritize rest, relaxation and self care...err, at least try to fit it in!
One of my favorite ways to do that is with reading. I'm pretty proud of myself for slowing chipping away at the pile of books by my bed! My latest read - My Fat Dad, which I'm participating in a blog tour for today.
My Fat Dad is part cookbook, part memoir. It hilarious and poignantly tells the story of Dawn Lerman's youth, growing up, hungry for pleasure and nourishment in a household with her yo-yo dieting father and a mother who couldn't care less about food or cooking. An incredibly successful marketing exec, her father was unable to replicate his work success in his attempts to lose weight. As he jumped from diet to diet, everything from Atkins to the grapefruit diet to a stay at an adult fat camp, she was essentially forced to live off his diet foods. She compassionately shares her dad's dieting stories, which was fascinating to read with an intuitive eating filter. With no family meals, eating was chaotic. It could have easily set the stage for developing eating issues of her own.
Thankfully, she had her grandmother, Beauty, who would spend hours with her, teaching her how to cook, instilling a love of real food and cooking, as well as an appreciation of her Jewish heritage and how food can connect you to it. This influence served as a protection against developing eating issues herself, and now Dawn is a nutritionist and columnist at The New York Times.
I usually don't do book reviews on the blog, simply because it's hard for me to commit to reading a book by a certain time. But I've been such a huge fan of Dawn Lerman's Fat Dad column at the Times, so I was thrilled to have the opportunity to participate! Being half Jewish, growing up (partly) in New York, with a marketing exec father who yo-yo dieted himself (although not NEARLY on the scale as this book!), there was so much I related to. Although really, I think any food lover would relate to the story of falling in love with food and learning that it is so much more than fuel.
Reading Fat Dad got me thinking about all the things in my life that could have triggered eating issues. It gave me new appreciation for the love of food my family instilled, because I think that was my saving grace in becoming the intuitive eater I am today.
Also a cookbook, Fat Dad is peppered with recipes from her youth, everything from rich and decadent flourless peanut butter blondies to traditional Jewish dishes like kugel to recipes from her dad's diet adventures, like gazpacho and Pritkin-approved lentil stew. I chose to share her sweet potato hummus, since hummus was one of the first dishes I learned to make myself!
Connect with the author: Dawn Lerman, MA, C.H.H.C, LCAT, AADP
Sweet Potato Hummus
Makes about 2 1/2 cups
Reprinted from MY FAT DAD: A Memoir of Food, Love, Family, and Recipes By Dawn Lerman Berkley Books/2015
- 1 large sweet potato
- 1 can chickpeas, drained and rinsed
- 4 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, peeled and minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Pinch of nutmeg
- Prick a sweet potato all over with the prongs of a fork. Wrap in a paper towel and microwave for 5-10 minutes until tender. Set aside to cool slightly.
- Place chickpeas, olive oil, tahini, lemon juice, cumin, coriander and nutmeg in a food processor. Cut sweet potato in half and scoop the flesh into the food processor. Blend until pureed, about 2 minutes. Season with salt and black pepper to taste. Serve with fresh vegetables and whole grain crackers.