Hummus is still very popular. This chickpea and tahini puree is delicious with a little Turkish bread or as a vegetable cap, but you might like some variation. How to make hummus with sweet potato.
Ingredients
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1 large sweet potato
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1 lime
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2 cloves of garlic
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200 grams chickpeas (can or jar)
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2 centimeters fresh ginger
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paprika powder
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sea salt
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extra virgin olive oil
Preparation
- Peel the sweet potato and cut it into pieces.
- Boil the pieces for 20 minutes, the cubes should really almost fall apart.
- After cooking, drain and let drain and cool for 5 minutes.
- Meanwhile, crush the garlic cloves and put them in the food processor.
- Grate the lime on top and also add the juice of half a lime.
- Drain the chickpeas well and put them in the food processor, together with the peeled and finely chopped ginger, a pinch of paprika, a little sea salt and a good splash of olive oil.
- Add the sweet potato to the machine and grind into a smooth hummus. Too dry? Then add some more oil.
- Garnish with a little paprika and a little bit of oil.
This recipe is for 1 bowl of hummus.
Duration
30+ minutes
