I topped the open-faced sandwiches with some tomatoes which were a nanosecond away from going bad and some bell pepper that was hiding, practically forgotten, in the fridge. Although this brunch required a bit more time and effort than I'm usually ready to put into anything on a lazy Saturday morning, it was incredibly tasty and kept me satiated until my late dinner.
Parathas (Indian Flatbread)
Makes 12 parathas
- 2 cups whole wheat flour plus extra to keep the dough from sticking
- 2/3 cup water (you may need more or less depending on your flour)
- 1 1/4 teaspoon salt
- 2 tablespoons of canola oil for the dough
- 1/2-3/4 cup oil for spreading between the layers and frying
- Optional: cumin and red pepper flakes for sprinkling in between the layers.
Sweet Potato Hummus
Makes 2 1/2 to 3 cups
- 1 small to medium sweet potato, roasted, baked or steamed
- 1 15 oz can chickpeas, drained and liquid reserved
- 1/2 cup chickpea canning liquid (add more if you like smoother hummus)
- 1 tablespoon almond butter (or tahini if you'd like to go more traditional)
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and black pepper to taste
2. With the motor running, drizzle in the olive oil.
3. Serve, with another drizzle of olive oil on top if you'd like.