Sweet Potato Hummus (makes about 3 cups)
Adapted from this Choosing Raw Recipe

2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks
1 can chickpeas, drained, but with the liquid reserved
1 1/2 tsp olive oil
5 tbsp sesame tahini
1 tsp red curry powder
1/2 tsp salt
Black pepper to taste

1) Place sweet potatoes in the food processor.
2) Optional step: warm up your beans.
3) Place chickpeas (warm or not) into the processor along with the oil, tahini, curry, salt and pepper.
4) Run the processor. Take the canning liquid from the beans pour it into the processor to help create the perfect texture.
5) Add a little more water if you so desire.
     When the consistency is  smooth, and thick it’s ready!
4) Sprinkle hummus with paprika, and serve.

Okay, this isn't my own recipe, but it was delish, so I wanted to share:

From EatingWell: January/February 2007
These rustic olive- and herb-flecked loaves are light-textured, flavorful, aromatic and crisp on top. They are a fine
accompaniment to many hearty soups and stews. To simplify preparations, kneading is skipped and the gluten is developed
by beating the dough with an electric mixer. Although the recipe calls for regular active dry yeast, a quick-rise or rapid-rise
yeast may be substituted by slightly reducing the total amount used; the rising times may be a little shorter than for regular
2 large loaves, about 12 slices each | Active Time: 30 minutes | Total Time: 3 1/4-4 1/2 hours (depending on rising times)
1 1/2 tablespoons (about 2 packets) active dry yeast, or 1 tablespoon quick-rising yeast
2/3 cup lukewarm water, plus 2 1/2 cups hot (110-115°F) water
3 1/2 cups all-purpose flour
2 1/2 tablespoons flavorful olive oil, plus more for brushing
3 tablespoons sugar
3 tablespoons finely chopped fresh chives, or 2 teaspoons dried
1 1/4 teaspoons (generous) dried oregano and dried thyme leaves, or 3 1/2 tablespoons finely minced fresh rosemary
2 1/4 teaspoons salt
3 1/4 cups whole-wheat flour or white whole-wheat flour, (see Tip), plus a little more for dusting
2/3 cup well-drained, pitted and finely chopped Niçoise, Kalamata or other very flavorful brined black olives
1. In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast
2. Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the
2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and
smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to
the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using
a hand mixer.
3. Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; itʼs
all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the
top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot
(see Tip) until the dough doubles in bulk, 50 minutes to 1 hour.
4. Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or souffle dishes with cooking
spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared
baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush
it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the
dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours
(depending on the temperature of your room).
5. Remove the plastic wrap; let the dough rise until it's about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile,
preheat the oven to 400°F.
6. Transfer the loaves to the middle of the oven; avoid jarring, as they may deflate. Bake until the tops are nicely
browned, about 30 minutes. Remove the loaves from the dishes (run a table knife around the edge to loosen if
necessary), place top-side up on a baking sheet, and continue baking until they are well browned on top and sound
hollow when tapped on the bottom, 10 to 15 minutes more. Let the loaves cool for at least 15 minutes before serving.
Cut into thick wedges.
Kneadless Black Olive & Herb Yeast Loaves (Printer-Friendly Version) | Eating Well 10/21/10 10:25 PM Page 2 of 2
Per slice : 150 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 4 g Protein; 2 g Fiber; 281 mg
Sodium; 59 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch
Tips &