Sweet Potato Hummus Vegan Grilled “Cheese” Panini

Do you ever just want a big crusty sandwich with good toasty crunchy edges? I do.

Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

Do you ever want something that’s warm and filling that gives you energy instead of making you feel icky? Then we have something in common.

Sweet Potato Hummus Grilled Cheese  Sweet Potato Vegan

And have you ever had hummus warmed up and realized it’s the best thing ever? I have. And if you have not, it would be my great honor to share with you this simple pleasure.

Sweet  Potato Hummus Vegan   Grilled Cheese

If a sandwich isn’t for you today, you could also try warm hummus in this Hummus Barley Bowl with Sweet Potatoes & Kale. Yes I did just try to subtly self-promote another post of mine within this post. Why not, right? It’s my blog and I #dowhatiwant. Like make sandwiches out of plants and call it grilled cheese. Can I get a kale yeah?

Sweet Potato Hummus Grilled Cheese Sweet   Potato Vegan

*crickets* Anyways terrible puns aside, this sandwich is dank monies. It’s creamy, warm, filling, crusty, crunchy, and oh so luscious. Kind of like Aaron Paul. Except better because it’s a sandwich.

Sweet Potato Hummus Grilled Cheese Sweet Potato Vegan

I grilled mine in a panini press. I really enjoyed this life choice. I forgot about my panini press. But hot damn I’m happy I rediscovered it. Time to rekindle my love for pressed sammies. All dem crispy edges <3.

Vegan Sweet Potato Grilled Cheese Panini

If you don’t have a panini press, feel free to use your stovetop and a shallow skillet or frying pan.

Sweet  Potato Hummus Vegan   Grilled Cheese

Ingredients:

  • 2 slices bread of choice (I used Multigrain Sourdough from Trader Joe’s)
  • 1 medium sweet potato, baked or microwaved (about 1/2 cup mashed)
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon chili powder (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon almond (or other non-dairy) milk
  • 1/4 cup hummus (I used Trader Joe’s Horseradish Hummus; this Miso Hummus works great, as well)
  • salt & pepper to taste
  • Optional (recommended) add-ins:
    • sun dried tomatoes
    • fresh tomatoes
    • roasted red peppers
    • roasted onions

Directions:

1. Cook sweet potato until tender, either in the oven at 425 degrees for 40-50 minutes, or in the microwave for 6-10 minutes.

2. Scrape the insides of the sweet potato into a bowl. Add nutritional yeast, chili powder, cumin, paprika, and salt and pepper into a small bowl and mash together. Add almond milk to thin, if desired, and mix well again.

Sweet  Potato Hummus   Vegan Grilled Cheese

3. Spread a layer of sweet potato mash over one slice of bread, and a layer of hummus over the other. Add additional toppings, if desired. I recommend sun dried tomatoes.

4. If using a panini press, bring to medium-high heat and toast until insides have melted and warmed and bread is toasted, about 4-5 minutes. If you are toasting in a skillet on the stove-top, warm and melt about a teaspoon of non-dairy spread or coconut oil over medium heat. Gently place sandwich and allow to toast until browned, about 2-3 minutes, then flip to the other side and repeat on other side of sandwich until both slices of bread are browned, crispy, and delicious. Enjoy. 🙂

More Hummus:

Miso Hummus

Dude I love hummus. It’s been a lifelong infatuation that started at a young age. I have distinct memories of being a kindergardener and bringing hummus to school on a bagel with tomato slices on it and having two kids at my lunch table be all like “Ewwww what is that?” while peering over their basic ham & cheese sandwiches and ho-hos. And I’d be like, “Back off bitches, it’s hummus.” Vegan Miso Hummus Well, not really. But I did stand up for hummus since I was a wee one. And now everyone likes hummus. Hummus is cool. Always has been, always will be. Those lil homies just hadn’t experienced its magical wonders yet.

Vegan Miso Hummus

Another thing I’m into lately is Miso paste. I bought it at work one day (PSA: an 8oz container of White Miso Paste is $1.69 at Trader Joe’s) with no idea what to do with it but I was intrigued.

Miso Hummus

I’ve found things to do with it since! Like make this Ginger Miso Baked Tofu. Man that was good. I’ve also been adding it to rice, vegetable, and noodle dishes for a lil festive umami flair.

Homemade Miso Hummus Dip

Homemade Miso Hummus !

Before I knew it, I was hooked. I’d crave miso. I was eating it straight out of the container with carrots, as if it were actually hummus. And then, it hit me: Miso Hummus. And ever since that epiphany hit, I knew I had to make it. I believe during this epiphany I was texting with my friend/food styling idol, Becky (hi, BH!) and mentioned it to her and she sounded as excited as I felt. And since then I’ve been on a Miso Hummus mission.

Miso Hummus - Vegan

Well, after a little experimenting, I must say, mission accomplished. This miso hummus is boss. It’s all the legume-y umami creamy dreamy luscious yummus hummus foodstuff I dream about. Yes, I dream in hummus. Be jealous.

Vegan Miso Hummus. Easy & Delicious !

I ate this hummus in the morning. Did you know that’s actually traditional in parts of the world? With pickles. Seriously. Pickles + hummus = best breakfast (or snack) combo ever. Anyways, you can make it and eat it however and whenever you’d like. Or not. You do you.

Vegan Miso Hummus

Happy hummus, friends 🙂 Prep Time: 5 minutes Cook Time: 0 minutes Level: easy makes about 1.5 cups hummus Ingredients:

  • 1 15 or 16 ounce can garbanzo beans (chickpeas), drained and rinsed with water from chickpea can reserved and set aside
  • juice of 1/2 a lemon
  • 1/2 clove garlic depending on how garlick-y you like hummus (totally optional, can be omitted)
  • 3 tablespoons miso paste (I got mine at Trader Joe’s)
  • 1 tablespoon olive oil
  • 2 tablespoons liquid reserved from chickpea can
  • salt & pepper to taste

Directions:

1. Drain liquid out of chickpea can and set liquid aside. Do not throw it away. This liquid is a very helpful component in achieving good hummus texture. Trust me.I learned it in food science. They taught us important stuff at NYU.

2. Rinse chickpeas and place in a food processor or blender. Juice 1/2 a lemon and add to food processor. Mince garlic and add. Add olive oil and 2 tablespoons liquid from chickpeas.

3. Grind chickpea mixture in food processor until desired consistency is achieved. You may have to mix it a few times with a spatula or spoon. Personally I like my hummus a little chunky, but if you like it super smooth, blend away!

4. Add salt and pepper to taste. Serve with vegetables, pita bread, pita chips, crackers, or add to sandwiches.

More Hummus-y Goodness:

Hummus Barley Bowl with Sweet Potatoes & Kale

You ever have those days were you just want to eat the earth in bowl? Where you just want something earthy, hearty, warming, full of umami and spice and nourishment that will fill you up without making you feel weighed down? Well I do. And today was one of those days.

Barley Hummus Kale Sweet Potatoe Bowl  10

For reasons beyond my explanation I was really craving barley this morning. I’ve been very into plain grains lately. Kamut, corn, wild rice, black rice, oats…just something comforting about a bowl of simple grains to feed the body and mind.

Barley Hummus Kale Sweet Potatoe Bowl 6

It’s no secret that I’m a huge fan of eating carbs. They literally and figuratively fuel the brain and make you all sorts of happies, inside and out. The key is doing ’em right. Whole grains, vegetables, legumes and fruits are nature’s way of being like “hey everyone I love you.”

Barley Hummus Kale Sweet Potatoe Bowl 1

Back to barley. Couldn’t get it out of my head. And I was really craving a warm bowl of something hearty and filling. Barley fit the bill, as did the earthy creaminess of hummus. I decided to stir hummus (I used Horseradish hummus from Trader Joe’s…omg.) into barley while the barley was still slightly warm, almost to create a light hummus-sauce of sorts. The result was creamy flavorful grains in my face. In love. Adapting this idea and using it widely in the future.

Barley Hummus Kale Sweet Potatoe Bowl  pile

I decided to add some more delicious goodness to the bowl with an all-time favorite vegetable: the humble yet glorious sweet potato. Cubed and roasted plain and simple (okay I added a little cumin for extra flair). But this would be a miraculous way to use up any root vegetable or squash in your house. The pre-cut frozen butternut squash cubes would also work wonders.

Barley Hummus Kale Sweet Potatoe Bowl natural

Kale made it’s way into the dish because I had about a fourth of a bag to use up. I’m normally not into cooked greens (I like ’em raw) but a gentle sauté  seemed appropriate for the earth bowl. Cumin, curry powder, paprika and chili powder all lend earthy spiciness to the dish, as well. I threw some more chickpeas on top for extra filling power, adding some more texture, fiber, and protein to keep me satisfied.

Barley Hummus Kale Sweet Potatoe Bowl 6

I am so in love with this dish I can’t even express the words. It’s a perfect lunch or light dinner and tastes great eaten as leftovers out of the fridge later on.

Barley Hummus Kale Sweet Potatoe Bowl 2

I used barley, but truly any hearty whole grain would work. Quinoa or brown rice would also do the trick. Use whatever you have on hand, but by all means, give this a go. Your tummy will thank me. Happy hummus bowl-ing 🙂

Prep Time: 20 minutes
Cook Time: 30 minutes
Level: easy
serves 2

Ingredients:

  • 1 cup uncooked barley (or wild rice, brown rice, quinoa, oats, etc)
  • 2 cups water
  • 1/2 cup hummus of choice (I used Trader Joe’s Horseradish hummus and it was excellent!)
  • 1 large sweet potato (or about 1 cup cubed butternut squash – pre-cut frozen would work great!)
  • 1/2 large onion or 1 shallot
  • 3 tablespoons olive oil, divided
  • 1 cup kale, chopped
  • 2 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper [ —> quick note on spices: if you really don’t have any of these or some of these on hand, a hearty dose of curry powder or cumin or any combination will get the job done and still be tasty]
  • 1 teaspoon salt
  • 3/4 cup canned chickpeas, drained and rinsed

Directions:

1. Preheat oven to 425° F. Cube sweet potato and place on a parchment paper or aluminum foil lined baking sheet. Drizzle about 1 tablespoon olive oil to coat sweet potato cubes. Toss gently with a spoon and add salt and pepper to taste. Place into the oven and roast until browned and tender, about 30 minutes.

2. Meanwhile, prepare spice mix by mixing curry powder, cumin, smoked paprika, cayenne pepper and salt in a small bowl. Whisk together with a fork and set aside.

3. Prepare barley or rice according to package. For barley, I added the 2 cups of water to 1 cup of barley, brought to a boil, and simmered over medium heat until barley had plumped and thickened, about 12 minutes.

4. While barley is cooking, drizzle remaining 2 tablespoons olive oil into a small skillet or pan. Chop onion finely and add to oil. Add 1/3 of spice mix and simmer onions and spices lightly on low heat until onions are translucent. Lightly chop kale and add to pan. Toss kale gently to soften and cook down slightly.

5. Transfer barley to a medium bowl. While still warm, add hummus and remaining 2/3rds of spice mix. Stir to evenly coat barley with hummus and spices.

6. Add cooked kale and onions from pan directed to bowl and mix again. Top with cubed sweet potatoes and chickepeas. Salt and pepper to taste. Enjoy :-).

Curried Pumpkin Hummus

As I’m writing this post, the Packers vs. Bears game is on TV. I know this because of social media and because none of my friends want to hang out right now. Currently I’m watching an episode of Keeping Up With The Kardashians [one I’ve already seen]. Everyone in Wisconsin is now officially judging me. But no matter, I love football games. I see them as the perfect time to go to the mall, Target, the gym, or Trader Joe’s (no lines!! no people!!).

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So I’m not watching the Packer game. Football just was never a thing in my household growing up and then I went to NYU so that’s self-explanatory. I just don’t football. I DO go to football parties. For the food. And if I were watching the game right now, I would find this hummus a perfect “game snack.” Instead, it’s a good Kardashian snack. For today. But I encourage you to enjoy it however you please.

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So let’s talk about this Curried Pumpkin Hummus, shall we? This idea came about because I often combine canned pumpkin and store-bought hummus on sandwiches/wraps/etc and have grown fond of the tastes and textures together. When taking fridge inventory yesterday afternoon, I noticed about a leftover 1/2 cup canned pumpkin to use up, a can of chickpeas, and a freshly emptied container of hummus, so this was a no-brainer. I typically buy store bought hummus because honestly I think it’s one of those things that’s pretty-well done in the food world, and it’s easy and clean and tasty and cheap, so why not. Apprehension to spend a pretty penny on a large container of tahini also usually stops me from making hummus, because I just never end up using much of it. So rather than purchase tahini, I use sunflower seeds, sesame seeds, or nuts, and puree them to give the hummus that nutty flavor.

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But yesterday all stars aligned when I realized I had everything I needed, and as I’ve been itchin’ to try out a pumpkin hummus recipe for a while, I gave it a whirl with delicious success! The curry flavor was a no-brainer for me, as well, as curried-flavor anything is something I tend to dig. The slightly spicy and earthy flavors of the curry powder and cumin pair nicely with the umami flavors of the pumpkin and chickpeas. You can make it spicier if you want with more paprika or cayenne pepper, but I urge you not to skip the curry flavors. They really marry the other ingredients together.

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Now use up that leftover pumpkin and make a fresh batch of festive hummus. Eat it with veggies or on a sandwich or on a tortilla [PS currently obsessed with THESE oh my goodness!]. Also pickles. Because pickles’n’hummus are secretly a match made in heaven. #trustme

Ingredients:

  • 1 can chickpeas
  • 2 cloves garlic, minced
  • 1/4 cup tahini, sunflower seeds, sesame seeds, walnuts or almonds (use what you’ve got!)
  • 4 tablespoons lemon juice
  • 1/2 cup canned pumpkin
  • 2 heaping tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt (more if desired)

Directions:

1. Place tahini, sunflower seeds, sesame seeds, walnuts or almonds into a food processor or blender. Purée until the nuts reach a paste, the consistency of a nut butter.

2. Mince garlic, and add it to the food processor. Pour extra liquid from the chickpea can and dump the chickpeas into the food processor. Add canned pumpkin. Purée until desired consistency is achieved. Most people like it super smooth. I prefer it a wee bit chunky.

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3. Add curry powder, cumin, smoked paprika, and sea salt. Mix until spices are well incorporated.

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4. Pour into a festive bowl and enjoy the way you would other hummuses. I like it on tortillas, raw veggies, and pickles. Yes pickles. Don’t knock it til ya tried it. 😉

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