VASHTIE

Okay, so a lot of you asked for this recipe and here it goes! But in the meantime, I need a better name for it. Comment below your votes! Winner gets a shoutout on my Stories!

 

This is vegan, gluten-free, oil free and soy-free!

INGREDIENTS: HUMMUS

Food Processor

2 cans (or boxes) of Garbanzo (aka Chickpeas) Beans

*save the liquid from one of the Garbanzo Bean Cans

Lemon

Sea Salt or Himalayan Salt

Tahini *would be good to have, but not absolutely necessary

Garlic *optional

Cayenne *optional

 

INGREDIENTS: SWEET POTATO SLICES & BEAN SALAD

2 Sweet Potatoes

Can of Beans of Choice *I used Canelli (White) Beans

1/2 Cucumber

1/2 Avocado

Sea Salt or Himalayan Salt

Black Pepper

Cilantro *Optional

 

 

Drain the liquid from one can or box of Garbanzo Beans. and set aside for later – it will be used to add moisture into the dry beans for a creamy consistency! Drain the other can or box of Garbanzo Beans down the drain.

 

Throw Garbanzos into a food processor…

 

Add garlic, juice from 1/2 lemon, 2 tablespoons of Tahini and cayenne if you spicy like me.

*Note: The tahini is what makes hummus creamy, but it also adds a more calories and can be a pricy addition if you’re on a budget. You can always compensate with lemon juice and Garbanzo Bean water to save money and/or calories.

 

Add salt to taste.

 

I had started the sweet potato slices in the oven, before starting the hummus, The slices were cut about 2 inches thick.

 

For the bean salad, I drained the can of beans and threw it into a bowl with the avocado and cucumber. I squeezed in lemon to make it a smooth/creamy consistency.  I then added some salt, pepper and cilantro to taste.

 

I smeared the hummus on top of the sweet potato slices and then gently topped the bean salad over that.

Voila!