Sweet Potato Hummus with Confit Garlic
by Tenina Holder
Don't be afraid to try this with pumpkin or carrots; this is seriously good eating. Looking to impress? Use the confit garlic. No time to impress? Just replace the confit garlic with 1 clove fresh...and actually, you will still impress. This is great party food.
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Need
- 200 Grams sweet potato, in chunks
- Water to cover sweet potato
- Pink Salt Flakes to taste BUY
- Cracked black pepper to taste
- 1 Teaspoon cumin seeds
- 1 Teaspoon Coriander Seed(s)
- 3 Tablespoons sesame seeds plus some more
- Zest 1 lemon, finely grated
- Juice 1 lemon (80g min.)
- 4 Confit Garlic Recipe
- 30 Grams Garlic Oil plus some more as needed
- 250 Grams Chick Peas cooked or 400g tinned, drained
- 3 ice cubes
Do
- 1
Place sweet potato into simmering basket and insert into Thermomix bowl. Fill with just enough water to be seen amongst the potato.
- 2
Cook 16 min/100ºC/speed 3. Remove potato and set aside. Drain bowl.
- 3
Place salt, pepper, cumin, coriander and sesame seeds into a dry frypan and roast until just fragrant. Cool slightly before placing into dry Thermomix bowl. Mill 10 sec/speed 10.
- 4
Add sweet potato and remaining ingredients except ice cubes and blend 30 secs/speed 5-6.
- 5
Scrape down sides of bowl and lid, add ice cubes and repeat.
- 6
Serve drizzled with additional Garlic Oil and sesame seeds, with crispbread or crackers of choice.
