In keeping with our colourful plate theme, we loved making fattoush with beautiful vegetables and sweet potato hummus. I am amazed at how many of the under 5 set eat hummus like it is it's own food group. But even those die-hard hummus lovers will enjoy this colourful change. Sweet potatoes are filled with beta-carotene so they can be good for your vision, help prevent some types of cancer and, in the season of colds, they can help boost your immune system.
Fattoush is a traditional Middle Eastern salad that uses pita chips to soak up it's tangy dressing. With a slightly lemony taste, Sumac is used to spice the pita chips. Sumac is also sometimes used in kebabs, rice, and hummus. But the croutons are not the main event in this salad. With tomato, peppers, cucumbers, and chickpeas this not only pretty to look at but pack a punch nutritionally. Just promise me that the next time the kids make this salad you won't steal it all for yourself ;-)
By the way, the kids did an amazing job cutting their own vegetables for the fattoush. We talked about how to hold the knife in one hand and making you other hand into a claw. Then they took half a tomato and half a cucumber each and started cutting away. After assembling the salad I had to hand out more vegetables so they could make themselves seconds and thirds!
Sweet Potato Hummus
1 pound Sweet Potato (about 2), peeled and cut into 1 inch pieces.
1 can Chickpeas (15 ounces)
1/4 cup fresh Lemon Juice
1/4 cup Tahini
2 Tablespoons Water
2 teaspoons ground Cumin
1 clove Garlic, finely chopped
Salt and Pepper to taste
1/2 teaspoon smoked or sweet paprika
Steam sweet potatoes for 10-12 minutes or until soft. Chop garlic in the food processor, then add the remaining ingredients, except salt, pepper and paprika. Process until smooth. If needed add up to 2 Tablespoons more of water. Add salt and pepper and allow to cool. Can be refrigerated for up to 1 week in an airtight container. Garnish with paprika before serving. Makes about 4 cups
1 Whole Wheat Pita, split in half
12 small Cherry Tomatoes, or 1 cup of chopped tomatoes
1 red or yellow pepper cut into 1 inch strips
1/2 of an English Cucumber, diced
1/4 Red Onion, sliced - or - 2 Green Onions sliced
1 cup Chickpeas
3 Tablespoons Lemon Juice, freshly squeezed
2 Tablespoons Olive Oil
Salt and Pepper to taste
Bake Pita at 350 for 5-7 minutes or until crispy. Let cool completely and break into smaller pieces. Combine remaining ingredients in a large bowl. Add Pita chips just before serving. Enjoy! Serves 4.
Recipes from Power Foods by Whole Living Magazine and Martha Stewart