since i got pregnant i haven't really craved anything that's too bad in terms of food. i heard that i would have these crazy, impulsive cravings, but so far there hasn't been anything too out of the norm for what i usually tend to favor. there's the occasional bag of these vegan nacho chips that i could probably eat a whole bag of, sometimes too many of these cookies, and dark chocolate dipped in peanut butter. these tend to be my go-to's. but a few months back frank and i spotted a new falafel restaurant in a nearby neighborhood. so we got takeout one night and were pleasantly surprised that any single order came with a cabbage salad, an israeli chopped salad, and basmati rice with sautéed onions! i added on a beet salad to my order, frank added a side of spiced fries. to my delight the meal also came with a small container of hummus. as we dug in to our meal i snacked on a few of frank's fries, and because i didn't really have anything else to dip into the hummus, in the fries went!
needless to say, you're seeing this recipe here today because dipping those fries was one of the best food-related decisions i've ever made. i knew i wanted to make an at-home version because they were just too good, but i also wanted to make a less greasy version (because all that frying makes a pregnant lady's feet and hands swell like whoa!). the fries i made here are coated with olive oil, dusted with smoked paprika and cayenne, and baked up until golden and crisp. and my ever-loving french fry husband didn't miss the fried version at all! the hummus recipe is an iteration of a long-time favorite recipe from heidi. it's a mung bean-based hummus which is super easy to whip up, is really flavorful, and also very kind on the digestion front! i suspect that once you give this recipe a try you might be as obsessed as i am ;)
happy summer frie-day, friends! ;) ;) xo
spicy hummus fries | gf & v
the hummus recipe i provide below is a sprouted mung bean-based dip. i like using mung beans because they are easier to digest, quicker to cook, and provide a really great earthy flavor. and when i use sprouted mung beans their digestibility only improves (you can sprout your own mung beans, or i usually purchase them from here ). and i probably sound like a broken record, but a good tahini paste goes a long way - you can find my favorite brands in the recipe notes here.
| serves 2-4 |
hummus - recipe adapted from 101 cookbooks
- 1/2 cup sprouted mung beans
- 1/4 cup tahini paste
- 1-2 tablespoons fresh lemon juice
- 1 clove garlic, roughly chopped
- fine sea salt & fresh black pepper
- 1/2 cup water (or more), to thin
- chopped parsley, to garnish
- olive oil, to garnish
- ground sumac, to garnish
fries
- 3 russet potatoes, cut into 1/4-inch matchsticks
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- chopped parsley and flaky sea salt, to garnish
method
- make the hummus. cook the mung beans according to the directions on the package. drain and rinse them with cold water until they have stopped cooking. place them in the container of a blender or a food processor fitted with a metal "s" blade. add the tahini, 1 tablespoon of lemon juice, the garlic, and salt and pepper to taste. with the motor running, drizzle in 1/2 cup water, stopping and scraping down the sides until the hummus is smooth. (you may need to add more water for a thinner consistency. if so, drizzle in a tablespoon at a time until your desired consistency is achieved.) taste and adjust the lemon juice and/or salt if needed. place into a bowl and cover with cling wrap. refrigerate until ready to use.
- make the fries. preheat the oven to 450°F and line a baking sheet with parchment paper, set aside. rinse the cut potatoes to remove any unwanted starch, place them on a dishtowel and allow them to dry thoroughly. once they are dry, toss them together with the oil, garlic powder, salt, smoked paprika, and cayenne pepper. spread the fries on the baking sheet into a single layer. bake the fries for 25-35 minutes, flipping them over halfway through, until edges are crisped and browned.
- remove the hummus from the fridge and garnish. serve the fries warm and top with chopped parsley and flaky sea salt.
dip, and enjoy!
similar recipes:
black beluga lentil hummus w/ roasted fennel & garlic
roasted fingerling potato salad w/ romesco & herby black quinoa
roasted golden beet & shallot dip