Pistachio hummus with sweet potatoes and mushrooms

Pistachio hummus with sweet potatoes and mushrooms

Total: 50 min. | Active: 30 min.
vegetarian
Nutritional value / person: 501 kcal
, Fat: 21 g
, Carbohydrate: 56 g
, Protein: 16 g

Ingredients

4 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

Hummus

1 tin chickpeas (approx. 400 g), rinsed, drained
100 g pistachio paste (Karma)
1 garlic clove, cut in half
2 tbsp lemon juice
2 tbsp water
½ tsp ground cumin
¾ tsp salt

Wedges

2 tbsp olive oil
¼ tsp smoked paprika
½ tsp salt
500 g sweet potatoes, cut into slices approx. 2 cm thick

Mushrooms

50 g panko breadcrumbs
2 tbsp white flour
1 egg
¼ tsp smoked paprika
¼ tsp salt
150 g oyster mushrooms

To serve

½ bunch flat-leaf parsley, finely chopped
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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.

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