Delicious Budget Friendly Weeknight Meals

Tom Kha GaiI have been so excited to be writing for Austin Woman the past few months! It is seriously so much fun coming up with recipes and getting to take gorgeous photos! There is always some sort of challenge for me like cooking with all CSA or farmers market vegetables or keeping things super simple with a blender soup. For the month of June, I had to get three recipes, with two servings each, all for under $20! I have to admit, I used to be on a tight budget in grad school so I knew a thing or two about stretching a dollar. I am happy to report that these recipes are all super tasty, easy to make and best of all they are great for one person to make and take leftovers for lunch the next day or great for two roommates or a couple! Be sure to  tag me if you make these recipes!

Read More

Sweet Potato Hummus

I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!

20120119-113526.jpg
You’ll need:
1 can of chickpeas
1 sweet potato
Garlic
Olive oil
Kosher salt

20120119-113639.jpg
Dump the chickpeas in a colander and rinse all that weird liquid they come in off.

Preheat oven to 350 degrees.

20120119-113733.jpg
Slice the sweet potato in half and place flesh side down on a pan lined with foil. Drizzle a little olive oil. Bake at 350 degrees for 30 minutes or so to soften the potato.

20120119-113848.jpg
Meanwhile, do a rough chop of about 4-5 cloves of garlic.

20120119-113938.jpg
After the sweet potato is done, chop it up into chunks.

20120119-114130.jpg
Get your olive oil and salt handy.

20120119-114209.jpg
Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.

This is kind of a process and depending on your mixing device might take some patience.

20120119-114409.jpg
Do a little taste test after you mix your batches and see if it needs salt or olive oil.

Once your satisfied with the taste it’s time to serve!

20120119-114510.jpg
I served my sweet potato hummus with garlic naan. Yum!

20120119-114548.jpg
Works great as an appetizer and will keep in the fridge for a few days if you don’t finish it all.

20120119-114645.jpg
Enjoy!