sweet potato hummus
Although the initial idea here was to make a hummus-like spread without the chickpeas altogether (yes, i am the worst, killer of vegan joy), I found the dip based on only sweet potatoes a bit too sweet and starchy for my taste. I ended up using a mix of chickpeas and sweet potato base for a more balanced flavour. Hope you will like it!
what/
1 cup cooked chickpeas
3/4 cup baked sweet potato puree (i used a mix of purple and yellow varieties)
1/3 cup tahini
1 large garlic clove
1 small lemon (juice + some zest)
1 tbsp olive oil
1 tbsp nutritional yeast
1 pinch ground black pepper
1 pinch ground cumin
2-3 pinches Himalayan salt
1/3 cup water (or a bit more if needed; you can use the water from cooking chickpeas)
how/
Blend all the ingredients in a food processor until smooth. Magic hummus will turn from purple to pink because polyphenols from sweet potato react with lemon juice. I served it on an oat and spelt soda bread, similar like in this recipe.
Bon appétit!
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