Sweet potato hummus
A different version of Lebanese hummus, which is usually made from chickpeas. The original recipe for hummus is easy to adapt to different variations such as this one with sweet potato. Use it as a spread for bread, as a dip, or serve with a salad or cold starter.
Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.
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Ingredients
|
250 |
g |
sweet potato purée, without any additions |
|
100 |
g |
chickpeas, cooked |
|
½ |
clove |
garlic |
|
|
|
juice of ½ lemon |
|
2 |
g |
tahini |
|
5 |
g |
honey |
|
10 |
g |
safflower oil |
|
½ |
tbsp |
ground cumin |
|
|
|
coriander |
|
|
|
salt |
Preparation method
- Place all the ingredients in a food processor and blend until smooth.
- Season to taste and add a little chopped coriander.
- Store in the refrigerator.
Serving suggestions
- As part of an amuse-bouche with components of sweet pepper, bread, onion, or courgette.
- As part of a dip served with sweet potato crisps or vegetables.