We all understand the importance of taking care of our vehicles. There is no doubt about that. We have to regularly inspect and maintain it, as well as do any kinds of repairs that may pop up along the way, ensuring that the car is in great condition, and safe to drive. As well as ... The post  6 Tips on Choosing the Right Tire Shop for You appeared first on YouMotorcycle.

"We are ready for constructive, honest and swift work," Zelensky said Thursday after meeting with Secretary of the U.S. Army, Daniel Driscoll.

by Jim Hoft, The Gateway Pundit: Attorney Ty Clevenger fired off a blistering letter to Attorney General Pam Bondi and FBI Director Kash Patel back in April, accusing the FBI of flagrantly concealing critical records about the late DNC staffer Seth Rich and the now-discredited Russia collusion narrative. Seth Rich was murdered in the summer of 2016 […]

from TheSaltyCracker: TRUTH LIVES on at https://sgtreport.tv/

This sweet potato quinoa salad holds up beautifully. The roasted sweet potatoes and fire-roasted corn keep their flavor, and the maple vinaigrette only gets better with time. This sweet potato quinoa salad is full of color and texture, from the tender roasted beets to the crisp baby kale. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Sweet Potato Quinoa SaladSweet Potato Quinoa Salad RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this sweet potato quinoa salad when I want a hearty and flavorful salad. Here’s what makes it special: Roasted Goodness: The roasted sweet potatoes and beets bring out a deep, natural sweetness that makes this salad stand out. It reminds me of this Farro Salad. Balanced and Bright: The maple vinaigrette ties everything together with just the right mix of tangy and sweet. Hearty and Wholesome: With quinoa, kale, and roasted veggies, this salad is filling enough to be a full meal. It’s packed with nutrients but never feels heavy. Easy to Prep Ahead: Everything can be roasted and cooked in advance, so all you have to do is toss it together when you’re ready to eat. It’s perfect for meal prep or easy weeknight dinners. Versatile and Fresh: You can swap in your favorite toppings – feta, pumpkin seeds, or avocado all work beautifully. It’s flexible, just like this Mexican Quinoa (One Pot), which also makes healthy eating simple and satisfying. Key Recipe Ingredients Apple Cider Vinegar – Adds bright acidity to the maple vinaigrette and balances the sweetness of the syrup. White wine vinegar can work in a pinch. Pure Maple Syrup – Brings natural sweetness and depth to the vinaigrette. Honey can be used if you don’t have maple syrup. Whole Seed Dijon Mustard – Adds tang and texture to the dressing while helping it emulsify. Regular Dijon or spicy brown mustard are good substitutes. Sweet Potatoes – Roasted until tender, they add a naturally sweet and hearty base to the salad. Pre-cut sweet potatoes save time if you’re in a hurry. Beets – Roasted and cubed, they bring earthy flavor and vibrant color. Golden beets can be used for a milder taste. Quinoa – Provides protein and a nutty texture that ties the salad together. I like to cook it in vegetable or chicken broth for extra flavor. Fire Roasted Corn – Adds a smoky-sweet note and a bit of crunch. Regular sweet corn works fine if fire roasted isn’t available. Baby Kale Leaves – Offer a tender, slightly peppery green base. Spinach or arugula can be swapped in if preferred. Crumbled Feta Cheese – Adds creamy, tangy contrast to the sweet and earthy flavors. Goat cheese is another tasty option. Roasted Pumpkin Seeds – Give a salty crunch that complements the soft veggies and quinoa. Sunflower seeds or chopped nuts also work. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I like to add grilled chicken or roasted chickpeas when I want extra protein. You can also toss in cooked shrimp or tofu for a different vibe. Grain Swaps: Quinoa is great here, but farro, couscous, or brown rice all work too. Use whatever you have in your pantry. Veggie Mix-Ins: Try adding roasted carrots, Brussels sprouts, or red bell peppers for more color and texture. You can also toss in fresh spinach if you’re out of kale. Step-By-Step Recipe Instructions Whisk together the vinaigrette ingredients and chill until ready to use. This gives the flavors time to meld and balance. Wrap beets in foil and roast at 450°F for about 1 hour until fork-tender. Let cool, peel, and cube for natural sweetness and color. Toss cubed sweet potatoes with olive oil, salt, and pepper, and roast at 450°F for 20–30 minutes until golden and soft. Let cool to room temperature. Rinse and cook quinoa according to package directions, preferably in broth for more flavor. Let it cool completely for best texture in the salad. In a large bowl, gently toss together the cooled sweet potatoes, roasted beets, quinoa, corn, and kale. This forms the hearty base of the salad. Drizzle with the maple vinaigrette and toss gently to coat. Add toppings like feta, pumpkin seeds, or avocado just before serving for freshness and crunch. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Dressing Early: The maple vinaigrette keeps beautifully for up to two weeks in the fridge. Whisk it up, pour it into a jar, and give it a quick shake before using. Roast Veggies in Advance: You can roast the sweet potatoes and beets a day or two ahead. Once cooled, store them in separate airtight containers in the fridge until you’re ready to assemble. This sweet potato quinoa salad is one of those recipes that proves healthy food can still taste amazing. What To Serve with Sweet Potato Quinoa Salad Main Dishes This Sweet Potato Quinoa Salad pairs beautifully with hearty mains. We love serving it alongside the Burrito Bowl Recipe for a colorful, flavor-packed meal. It’s also great next to a cozy bowl of Chicken Stew with Sweet Potatoes. Light Lunches For a light and satisfying lunch, serve this salad alongside a Grilled Panini Sandwich, Rotisserie Chicken Salad Sandwich, or a slice of Crustless Quiche. Print Sweet Potato Quinoa Salad This sweet potato quinoa salad holds up beautifully. The roasted sweet potatoes and fire-roasted corn keep their flavor, and the maple vinaigrette only gets better with time. Course SaladCuisine AmericanDiet Gluten Free, VegetarianMethod mix, roast Prep Time 30 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 30 minutes minutes Servings 8 servings Calories 256kcal Author Amy Dong IngredientsMaple Vinaigrette Dressing⅔ cup apple cider vinegar⅓ cup extra virgin olive oil4 tablespoons pure maple syrup2 tablespoons Dijon mustard coarse whole seed1 teaspoon onion powder or dried minced onion½ teaspoon kosher salt¼ teaspoon freshly ground black pepperFor the Salad2 cups sweet potatoes peeled and cubed3 tablespoons olive oil½ teaspoon kosher salt¼ teaspoon black pepper2 whole beets small to medium size½ cup dry quinoa rinsed/drained, and cooked according to package instructions*1 cup fire roasted corn from can or frozen, drained2 cups baby kale leavesTopping Optionsfeta cheese crumbledroasted pumpkin seedsavocado sliced InstructionsIn a bowl, whisk together all dressing ingredients until well combined. Transfer to a and chill until ready to use.Set oven to 450F, with rack on middle position. Wrap beets tightly in foil and roast on a lined baking pan for 1 hour or until beets are tender. Once cool enough to touch, unwrap roasted beets, gently peel, and cube. Set aside until ready to use.Set oven to 450F, with rack on upper middle position. Line a large baking sheet with foil; grease foil and set aside. Place peeled/cubed sweet potatoes on sheet. Drizzle with olive oil, kosher salt, and pepper. Toss to coat. Roast 20-30 minutes or until tender. Let cool and set aside.Serve: All ingredients should be cooled or at room temp before combining. In serving bowl, gently toss together the roasted sweet potatoes, roasted beets, quinoa, corn, and kale. Add desired amount of prepared Maple Vinaigrette and toss to coat. Add desired toppings and serve immediately. Notes When cooking quinoa, I prefer to use vegetable or chicken broth instead of plain water. Allow cooked quinoa to fully cool before using in salad. Almost everything in this salad can be prepped ahead of time. Once roasted veggies are cool, cover and keep in fridge until ready to use. Do not add dressing until ready to serve. If your store carries pre-cut sweet potatoes, grab them. It will make your life that much easier.  One might be tempted to skip the roasting of sweet potatoes and beets, but please roast them. It’s super easy to roast your own veggies, and they taste so much better.  I use fire roasted corn from frozen, but feel free to use your favorite sweet corn kernels if you can’t find the fire roasted ones. Quinoa should always be rinsed thoroughly before cooking, as the rinsing helps remove a slight bitter flavor that can sometimes accompany quinoa. I use my super fine sieve to ensure my quinoa stays put during rinsing. I keep extra Maple Vinaigrette dressing in an airtight bottle for all the future salads. The dressing lasts several weeks in fridge. This recipe is part of our Rice and Quinoa Recipes Collection. We love serving it alongside a  Rotisserie Chicken Salad Sandwich for a light and satisfying lunch.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 256kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 419mg | Potassium: 365mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6411IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 1mg Frequently Asked Questions Do I have to roast the vegetables? Roasting really brings out the natural sweetness of the sweet potatoes and beets, so it’s worth the extra step. If you’re short on time, you can steam or microwave them, but the flavor won’t be quite the same. Should the salad be served warm or cold? This salad is best served at room temperature or chilled. Let the roasted vegetables and quinoa cool completely before assembling so the kale doesn’t wilt and the dressing coats everything nicely. What type of quinoa works best? Any variety works, but white quinoa has the lightest texture. Just be sure to rinse it thoroughly to remove bitterness and let it cool fully before adding it to the salad. Can I make this salad vegan? Absolutely. Just skip the feta cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan-friendly. How long does it keep? Store leftovers in an airtight container in the fridge for up to 3–4 days. Keep the dressing separate until you’re ready to eat, and toss just before serving. The maple vinaigrette also keeps well in the fridge for up to two weeks. More to Cook and Eat Sweet Potato Casserole with Pecan Topping – This sweet potato casserole is a major highlights of every holiday meal. Everyone loves the crispy pecan brown sugar topping. Sweet Potato Hummus – This Sweet Potato Hummus is super easy and healthy! It’s perfect for parties during the holiday season or delicious guilt-free snacking all year round. Asian Rice Salad – This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and greens with sesame ginger dressing that’s scrumptious! Wild Rice Pilaf – This wild rice pilaf recipe creates a side dish that’s full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well. Great for holidays and everyday meals. The post Sweet Potato Quinoa Salad appeared first on Chew Out Loud.

This turkey bolognese is my favorite way to turn leftover holiday turkey into something completely new. The sauce is hearty with tender vegetables and rich tomato flavor, but still light enough for an easy weeknight meal. I make this turkey bolognese whenever I want a cozy pasta night without spending hours in the kitchen. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Turkey BologneseVideo: Watch Us Make This RecipeTurkey Bolognese RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I love making this Turkey Bolognese after the holidays when there’s leftover turkey in the fridge and I’m craving a comforting dinner recipe. Here’s what makes it special: Quick and Comforting: This sauce tastes like it’s been simmering all day, but it only needs about 15 minutes. It’s rich, hearty, and perfect for busy nights when you still want a homemade meal. Full of Flavor: The mix of onion, garlic, carrots, and celery gives the sauce that classic Italian depth. The turkey soaks it all up beautifully, just like in our Rigatoni Bolognese. Perfect for Leftovers: This recipe turns leftover turkey into something completely new. It’s a fresh, flavorful way to make sure nothing goes to waste after a big holiday meal. Light but Satisfying: Using turkey keeps the sauce lighter than traditional versions, but it’s still every bit as comforting. It’s the kind of pasta that leaves you full and happy without feeling heavy. Make-Ahead Friendly: The sauce freezes and reheats like a dream, so you can make a big batch and enjoy it later—just like our Instant Pot Bolognese Sauce Recipe. Perfect for easy weeknight dinners or meal prep. Key Recipe Ingredients Onion – Chopped and sautéed for a sweet, savory backbone that blends into the sauce. Yellow or white onions both work well. Garlic – Minced for a bold, aromatic layer that deepens the flavor of the sauce. Use fresh cloves for the best taste. Carrots – Finely chopped to add natural sweetness and balance the acidity of the tomatoes. Shredded carrots can also be used if that’s easier. Shredded Cooked Turkey – The star of the dish, giving the sauce a hearty texture and mild flavor. Leftover roasted or slow-cooked turkey works perfectly; ground turkey can be used in a pinch. Marinara Sauce – Provides the tomato base that ties everything together. Use a good-quality jarred sauce or homemade marinara if you have it. Dry Spaghetti Pasta – The classic pairing for bolognese, sturdy enough to hold the sauce. You can swap in linguine, fettuccine, or even gluten-free pasta if needed. Freshly Grated Parmesan – Sprinkled on top for a salty, nutty garnish that completes the dish. Pecorino Romano is a good substitute if you prefer a sharper cheese. Substitutions And Variations Here are some of our favorite substitutions and variations: Protein Options: I usually make this with leftover roasted turkey, but ground turkey works great too. You can also swap in ground chicken or lean beef if that’s what you have. Veggie Add-Ins: I like to toss in chopped mushrooms or zucchini for extra texture. You can also stir in a handful of spinach or kale at the end for some greens. Sauce Tweaks: If you want a deeper flavor, add a splash of red wine or a spoonful of tomato paste while the sauce simmers. A pinch of crushed red pepper gives it a gentle kick. Step-By-Step Recipe Instructions Sauté the onion, garlic, carrots, and celery in olive oil until softened. Stir in the shredded turkey and cook for 1 minute to heat through. Add the marinara, season with salt and pepper, and simmer covered for 15 minutes. Meanwhile, cook spaghetti in salted water until al dente; reserve 1 cup of pasta water. Toss drained pasta into sauce, adding reserved water as needed to loosen. Stir in fresh parsley and serve hot with Parmesan on top. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Sauce Early: You can make the turkey bolognese sauce up to two days in advance. Let it cool completely, then store it in an airtight container in the fridge. Reheat gently on the stove before tossing with freshly cooked pasta. Freeze for Later: The sauce freezes beautifully for up to three months. I like to portion it into freezer-safe containers for easy weeknight meals. Thaw overnight in the fridge, then warm it up on the stovetop until hot and bubbly. I love this turkey bolognese because it’s hearty, flavorful, and comes together in one pot. What To Serve with Turkey Bolognese Bread You can’t go wrong with some bread, and nothing beats this crusty, chewy French Bread recipe. This Easiest Garlic Cheese Bread is another great option that the kids will devour. Or try these Pull-Apart Rolls! And of course, there’s something like some Olive Garden Breadsticks on the side. Vegetables We love serving this Turkey Bolognese with crisp green salads. Try this Kale Brussels Sprouts Salad or our Easy Chopped Greek Salad. Roasted veggies are an ideal companion to pasta dishes. We recommend trying this Easy Roasted Vegetables Recipe. Soups When it’s cold outside, you can’t go wrong with a warm and comforting soup as a starter to this delicious leftover turkey recipe. Try our Classic Minestrone or Roasted Tomato Basil Soup. Video: Watch Us Make This Recipe Print Turkey Bolognese Here's a fantastic way to use up leftover turkey, especially after the holidays. This turkey bolognese transforms your leftovers into a whole new delicious dish. Course Main DishCuisine ItalianDiet Low LactoseMethod Stovetop Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 6 Calories 477kcal Author Amy Dong Ingredients3 tablespoons extra-virgin olive oil1 medium onion chopped6 cloves garlic minced2 medium carrots peeled and finely chopped2 stalks celery finely chopped1 pound cooked turkey shredded3 cups marinara sauceKosher saltfreshly ground black pepper1 pound spaghetti pasta dry 2 tablespoons freshly chopped parsleyParmesan freshly grated, for garnish InstructionsIn a large heavy pot, combine the oil with onion, garlic, carrots and celery. Stir and cook over medium heat until the vegetables are tender, about 5 minutes. Add the turkey and stir 1 minute. Add the marinara sauce, stir well, and add kosher salt and black pepper to taste.Reduce to simmer and allow sauce to simmer, covered, for 15 minutes.While the sauce is simmering, cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup of the cooking liquid, and drain the rest.Add the hot pasta to the sauce and toss to coat, adding enough reserved cooking liquid to thin out sauce as needed. Toss in freshly chopped parsley. Serve with desired amount of freshly grated Parmesan as garnish. Video Notes Chop the vegetables evenly so they cook at the same rate and blend smoothly into the sauce. Use leftover roasted turkey for the best flavor and texture, but ground turkey works well if that’s what you have. Let the sauce simmer gently to help the flavors come together without drying out the turkey. Reserve some pasta cooking water before draining; it helps loosen the sauce and gives it a silky finish. Toss the pasta with the sauce while both are hot so the noodles absorb more flavor. The sauce can be made ahead of time and kept in an airtight container in the freezer until ready to use (several weeks.) When ready to use, thaw sauce and simmer to reheat. Serve it with some Pull-Apart Rolls or Olive Garden Breadsticks on the side. This recipe is part of our Pastas and Pizzas Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 477kcal | Carbohydrates: 68g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 692mg | Potassium: 825mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4069IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 3mg Frequently Asked Questions What kind of pasta works best with this sauce? Spaghetti is classic, but you can use any pasta that holds sauce well. Rigatoni, penne, or fettuccine are all great choices for this dish. How do I keep the sauce from becoming too thick? Reserve some pasta cooking water and add it as needed when tossing the sauce with the spaghetti. The starch in the water helps the sauce cling and stay silky. What can I do if the sauce tastes too acidic? Add a splash of broth or a small pinch of sugar to balance the acidity of the marinara without making it sweet. How long does it keep? Store leftovers in an airtight container in the fridge for up to 3–4 days. The sauce also freezes well for up to 3 months. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or broth if needed. More to Cook and Eat Tender Pork Ragu – This Tender Stovetop Pork Roast is rustic, simple, and supremely delicious. Everything is cooked in one big pot to savory perfection. Healthy Turkey Chili Recipe – This healthy turkey chili recipe is made on the stovetop or slow cooker for a nutritious, hearty comfort food perfect for every occasion! Chunky Sausage and Vegetable Pasta Sauce – This chunky sausage and vegetable pasta sauce is chock full of favorite ingredients. It is easy and flavorful. Leftover sauce tastes even better tomorrow! Homemade Chicken Noodle Soup – This Homemade Chicken Noodle Soup is a cozy, warm, comforting soup perfect for cold weather. Great with leftover holiday turkey too! The post Turkey Bolognese appeared first on Chew Out Loud.

I started making this sweet potato hummus when looking for a change from the usual chickpea version. The flavor is smooth and slightly sweet; a great way to use sweet potatoes. This sweet potato hummus comes together with just a few pantry staples and roasted sweet potatoes. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve with Sweet Potato HummusSweet Potato Hummus RecipeFrequently Asked QuestionsMore to Cook and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make this Sweet Potato Hummus all the time because it’s simple, colorful, and full of real flavor. It’s one of my favorite sweet potato recipes and here’s why: Naturally Creamy: Roasted sweet potatoes blend into the smoothest, silkiest hummus. The texture is rich without needing any dairy, just like in our Pumpkin Hummus. Balanced Flavor: The sweetness of the potatoes pairs perfectly with nutty tahini, bright lemon, and a hint of garlic. Good-for-You Ingredients: This dip is packed with nutrients from the sweet potatoes and healthy fats from olive oil and tahini. Easy to Make Ahead: Roast the sweet potatoes in advance, then blend everything when you’re ready. It keeps beautifully in the fridge for quick snacks or last-minute guests. Crowd-Pleasing and Versatile: Serve it with pita chips, veggies, or crackers – it fits any occasion. It’s one of those dips everyone loves, much like our Lentil Hummus. Key Recipe Ingredients Sweet Potatoes – Roasted until tender, they bring natural sweetness, creamy texture, and a beautiful golden color to the hummus. You can use orange or white-fleshed sweet potatoes. Tahini – This sesame paste adds nutty depth and smoothness. If you don’t have tahini, try using almond butter or sunflower seed butter for a slightly different flavor. Lemon Juice – Freshly squeezed lemon brightens the flavor and balances the sweetness of the potatoes. Bottled lemon juice works in a pinch, but fresh is best. Garlic – Adds a savory kick that keeps the hummus from tasting too sweet. Adjust the amount to your taste or roast the garlic first for a milder flavor. Ground Cumin – Brings a warm, earthy note that pairs perfectly with the sweet potatoes. You can skip it or replace it with smoked paprika for a different flavor. Sesame Seeds (optional) – A simple garnish that adds a bit of crunch and ties back to the tahini flavor. Substitutions And Variations Here are some of our favorite substitutions and variations: Garlic Options: Roast the garlic before adding it for a milder, sweeter taste. If you love bold flavor, toss in an extra clove or two of raw garlic. Flavor Swaps: Replace cumin with curry powder for a warm, spiced version. A touch of maple syrup or honey brings out the sweet side of the potatoes. Step-By-Step Recipe Instructions Preheat oven to 400°F and wrap sweet potatoes in foil. Roast for 60–90 minutes until very soft, then cool completely. Roasting adds depth and natural sweetness. Scoop the cooled sweet potato into a food processor. Add tahini, lemon juice, garlic, olive oil, salt, cumin, and pepper for a creamy, flavorful base. Blend until smooth and creamy, adding more olive oil if needed to adjust consistency. Taste and adjust seasoning to bring everything into balance. Spoon into a serving bowl and garnish with sesame seeds, if desired. Serve with pita chips or veggies for a healthy, crowd-pleasing snack. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Roast Sweet Potatoes in Advance: You can roast the sweet potatoes up to two days ahead. Let them cool, peel, and store the flesh in an airtight container in the fridge until you’re ready to blend. Make Entirely in Advance: The hummus tastes even better after a day in the fridge. Make it completely, cover tightly, and refrigerate. The flavors meld beautifully overnight. This sweet potato hummus is a bright, wholesome dip that feels special but takes almost no effort. What To Serve with Sweet Potato Hummus Chips Sweet potato hummus pairs wonderfully with a variety of chips. We recommend trying it with pita chips, pretzel crisps, or tortilla chips for a delicious crunch. If you’re looking for a healthier option, root vegetable chips also make a great pairing with this hummus. Vegetables Fresh, crunchy vegetables are a perfect match for sweet potato hummus. Try dipping carrot sticks, cucumber slices, or bell pepper strips for a healthy and tasty snack. Crackers Spread the sweet potato hummus on your favorite crackers. It pairs well with whole grain, multigrain, or even flavored crackers. You can also make your own Homemade Cheese Crackers to go with this tasty hummus. Print Sweet Potato Hummus This Sweet Potato Hummus is super easy and healthy! It’s perfect for parties during the holiday season or delicious guilt-free snacking all year round. Course Appetizer, SnackCuisine AmericanDiet Diabetic, Low Calorie, Low Fat, Vegan, VegetarianMethod Mixing, roasting Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes Servings 10 servings Calories 157kcal Author Amy Dong Ingredients3 medium sweet potatoes½ cup tahini pure, sesame paste5 tablespoons freshly squeezed lemon juice2 cloves garlic2 tablespoons extra virgin olive oil plus more as needed1 teaspoon kosher salt plus more to taste½ teaspoon ground cumin½ teaspoon freshly ground black peppersesame seeds optional, for garnish InstructionsDo ahead: Preheat oven or toaster oven to 400F. Wrap sweet potatoes tightly in foil. Roast potatoes 1 to 1 1/2 hours, until easily pierced with fork. Carefully unwrap and allow to cool completely.In a food processor, combine all remaining ingredients. Process until hummus is smooth and creamy. If it's too thick, add more olive oil to reach desired consistency. Add additional kosher salt and black pepper to taste. Transfer hummus to serving bowl and garnish with sesame seeds, if desired. Notes Roast the sweet potatoes until they’re completely tender. This ensures a smooth, creamy hummus without any lumps. Let the roasted potatoes cool before blending. Warm potatoes can make the hummus too loose in texture. Use a food processor for the best consistency. Scrape down the sides a few times to make sure everything blends evenly. Adjust the olive oil gradually. Add a little at a time until the hummus reaches your preferred creaminess. Taste as you go. Sweet potatoes vary in sweetness, so you may need a touch more salt or lemon juice for balance. For a deeper flavor, roast the garlic along with the sweet potatoes instead of using it raw. This recipe is part of our Appetizing Dip Recipes Collection. We love serving this hummus with pita chips, crackers, toasted baguette slices, or tortilla chips.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 157kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 274mg | Potassium: 297mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9629IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg Frequently Asked Questions Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes if you’re short on time. Just make sure to drain them well and skip any added syrup varieties. The flavor will be slightly different but still smooth and tasty. How do I know when the sweet potatoes are done roasting? They should be very tender and easily pierced with a fork. If they resist even slightly, let them roast longer for the smoothest hummus texture. How can I make the hummus thinner or thicker? If it’s too thick, add a drizzle of olive oil or a small splash of water or lemon juice. If it’s too thin, blend in a bit more sweet potato or tahini. How long does it keep? Store the hummus in an airtight container in the fridge for up to one week. Stir before serving, and if it thickens, mix in a drizzle of olive oil or a splash of water to bring back the creamy texture. More to Cook and Eat Sweet Potato Bread – This Sweet Potato Bread makes great use of your holiday leftover sweet potato casserole! Freshly mashed sweet potatoes work, too. Dense, moist, delish! Edamame Hummus – This Edamame Hummus is unbelievably simple, easy to make, and tastes phenomenal with a nutritious and satisfying punch. Roasted Beet Hummus – I love how vibrant this roasted beet hummus turns out every single time. It’s creamy, slightly sweet, and always the first dip to disappear. Mexican Bean Dip – I make this Mexican Bean Dip for parties and potlucks, and it’s always quickly devoured. Your friends will love this cheesy, creamy dip. The post Sweet Potato Hummus appeared first on Chew Out Loud.

Rep. Claudia Tenney (R-NY) said her private residence in Washington D.C. was vandalized. “This morning, law enforcement responded to a broken window at the private residence of Congresswoman Claudia Tenney. No one inside the home was injured. Law enforcement and the U.S. Capitol Police are actively investigating the incident. At this time, the motive is unclear,” Tenney’s office stated in a release. “This incident at my residence in Washington was disturbing and unacceptable. I am grateful that no one was hurt, and I want to thank law enforcement for their rapid response and continued efforts to keep our community safe. Violence, intimidation, and attacks against public officials or their families have no place in our society. I will not be deterred from doing my job on behalf of the people of New York,” Tenney said. This morning, police responded to a broken window at my private residence. At this time the motive is unclear but violence, intimidation, and attacks against public officials or their families have no place in our society. I will not be deterred from doing my job on behalf of… https://t.co/dyeRhQfaiQ pic.twitter.com/j9ROx79OET — Rep. Claudia Tenney (@RepTenney) November 20, 2025 Spectrum News shared: Earlier this year, Tenney’s district offices were targeted with threats of violence and intimidation against staff. Tenney represents New York’s 24th Congressional District, which snakes along Lake Ontario’s shoreline from the Thousand Islands to Niagara County, save for the greater Rochester area. Police Rush To Congresswoman’s DC House Responding To Broken Window https://t.co/SuUrQss4L1 via @dailycaller — Daily Caller (@DailyCaller) November 20, 2025 The broken window at Tenney’s private residence is the latest incident involving a member of Congress. Multiple Congress members have faced alleged threats or violent attacks in recent years. Daily Caller explained: Earlier this month, Capitol Police arrested a man outside the Russell Senate Office Building for allegedly threatening to kill a member of Congress. In July, Capitol Police arrested a man after finding multiple weapons in his vehicle near the Capitol building. The cache of weapons included a medieval-style hatchet, a bow and arrow, an assault-style rifle and a handgun. Democratic Texas Rep. Henry Cuellar was carjacked at gunpoint by three masked assailants in the city’s Navy Yard neighborhood in 2023. Earlier that same year Democratic Minnesota Rep. Angie Craig was assaulted in the elevator of her Washington D.C. apartment building. Republican Majority Leader Steve Scalise and four others were shot on a baseball field in Alexandria, Virginia, just across the Potomac river, in 2017. Shortly after Scalise was shot, Tenney alerted Capitol Police to a threatening email she received with the subject line writing, “One down, 216 to go…”