Sweet potato hummus

Sweet potato hummus

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 436 kcal
, Fat: 25 g
, Carbohydrate: 43 g
, Protein: 6 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet potato hummus

400 g sweet potatoes, peeled, diced
salted water, boiling
½ organic lemon, grated zest set aside, all of the juice
2 tbsp tahini (sesame paste)
½ garlic clove
½ tsp salt
a little pepper

Serve

2 tbsp olive oil
½ tsp chilli flakes
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How it's done

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Sweet potato hummus

Cook the potatoes in boiling salted water for approx. 10 mins. until soft, drain and allow to cool slightly. In a blending cup, puree the sweet potatoes with all the other ingredients up to and including the pepper until smooth.

Serve

Plate up the hummus, make a well with a spoon, pour in the oil, top with the remaining lemon zest and chilli flakes.

Good to know
Serve with: Pita bread

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