Hello my friends!
You know how much I love mezze dishes. We have a ritual in my family: every Friday evening we share small portions of several dishes. Today’s recipe will join the list of those dishes…
So we’re going to make my sweet potato hummus.
Let’s see the recipe, Chef!
Sweet Potato Hummus
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Loading...Ingredients
- 1 average size sweet potato
- 150 g canned chick peas
- 4 tbsp hazelnut oil
- 100 g Tahini (sesame puree)
- 1 garlic clove
- Olive oil
- 1/2 tsp paprika
- 1/2 tsp mild red pepper
- 1/2 tsp ground cumin
- Salt to taste
- Pepper to taste
- A few coriander leaves
- Sesame seeds
Instructions
Preheat your oven at 200 C / 392 F degrees.
Cut the sweet potatoes in half lengthwise.Make cuts with a knife.
Pour 2 tbsp olive oil on the cut sides.
Place the half sweet potatoes face down on a tray covered with parchment paper.
Cook for 40 minutes.
Take out of the oven and remove the skin.
Drain the chick peas and scrub with absorbing paper to remove the skins.
Place the cooled down and cut sweet potato in your blender.
Add the chick peas, tahini, hazelnut, spices and garlic clove.
Blend until creamy.
You can add a little bit of olive oil to have a smoother texture.
Place in a serving plate.
Pour olive oil without mixing and spread coriander leaves and sesame seeds.
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