Ingredients
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
Hummus
Wedges
Mushrooms
To serve
How it's done
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Hummus
Place the chickpeas in a measuring cup along with all the other ingredients up to and including the salt, puree, cover and set aside.
Wedges
Whisk the oil, paprika and salt in a bowl. Add the sweet potatoes, mix well, spread them over one half of a baking tray lined with baking paper.
Mushrooms
Empty the breadcrumbs and flour into two separate shallow dishes. Beat the egg in a deep dish, season. Toss the mushrooms in the flour one at a time, shake off the excess, then dip them in the egg and breadcrumbs. Press the crumb coating on firmly, spread the mushrooms over the other half of the baking tray.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.
To serve
Spread the hummus on plates. Serve the wedges and mushrooms on top, garnish with the parsley.
How-tos
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