Hello lovelies, here it is: Christmas menu Part 2 – sweet potato hummus & beetroot walnut dip. I don’t know how it is with you but I can’t resist a dip platter. It’s up to you whether you serve it before or after the soup. I have shared quite a few dip recipes with you in the past, you can find a selection here. This time it’s another version of hummus with sweet potatoes and white beans, and a dip with roasted beetroot and walnuts. Let me tell you, both are incredibly delicious.
DIPS
I just can’t get enough of hummus in general and this time I didn’t use chickpeas, but white beans as a basis. Due to that the dip is very creamy and I think it harmonizes quite wonderful with the sweet potato. Usually I would have added some spiciness to to it but this tie I didn't since our kids will ate with us.
The 2nd dip with beetroot and walnuts turned out very fluffy and has a great aroma because both beetroot and walnuts are roasted.
And now here is the recipe for sweet potato hummus & beetroot walnut dip:
Christmas menu Part II – sweet potato hummus & beetroot walnut dip
Ingredients
Sweet potato hummus:
- 1 sweet potato precooked in the oven
- 1 glass of white beans
- 2 Tbsp Tahini
- 2 Tbsp olive oil
- ½ tsp cumin
- Salt
- Pepper
- 1 garlic clove
- 1 tsp maple sirup
- Juice of ½ lemon
- 1 tsp dukkah or cilantro
- 1/2-1 tsp Ras el Hanout
Beetroot walnut dip:
- 2 beetroots precooked in the oven
- 2 Tbsp roasted walnuts
- 2 Tbsp vegan sour cream
- 1 shallots
- ½ -1 garlic clove
- 1 Tbsp olive oil
- Juice of ½ lemon
- Salt
- Pepper
- ginger
Instructions
Sweet potato hummus:
- Prick the sweet potato with a fork and bake in the oven at 200°C (392°F) for 30-40 minutes until it’s soft
- Rinse the beans (keep the aquafaba for another recipe)
- Spoon the sweet potato out the peel and put it in a food processor or mixer along with the beans
- Add tahini, olive oil lemon juice, maple sirup, garlic clove and all spices and mix them until it’s a smooth cream
- If it’s too thick, add some aquafaba
Beetroot walnut dip:
- Wrap the fresh beetroot in tin foil and bake in the oven (along with the sweet potato) until it’s soft
- (you can use precooked beetroot alternatively)
- Roast the walnuts in a pan without additional oil
- Finely dice the shallots and garlic clove and roast them in olive oil until they turn brown (let them cool off)
- Peel the roasted beetroot and put them in a food processor or mixer along with the walnuts and sour cream
- Add lemon juice, salt, pepper and ginger and mix until it’s a smooth cream
- Stir in the shallots and garlic and season the dip
The dips themselves are very colorful and I added some colorful vegetables, such as carrots, cucumbers, tomatoes and peppers on the platter. I added one of my favorite bread types from blogger Sarah Britton from New Roots. The recipe can be found here. You definitely HAVE to try it, it tastes really awesome. We also had radishes, grapes and figs on our colorful plate. Of course, there is no limit to your imagination, and there will be something for every fellow dipper, ideal for all the different tastes that come together on Christmas everywhere.
We also used cress as a topping (I LOVE cress :-), micro greens (cress’s trendy brothers) and next to walnuts also balsamic pearls for the beetroot dip. Have you heard of them yet? I think they are very funny, small pearls filled with balsamic vinegar that burst in your mouth. Perfect match for a creamy dip.
So this was the 2nd part of this year’s Christmas menu. After we’re done with the starter and the appetizer plate, we can go on to the main course. Are you excited yet? I am, because I hope you will like it as much as we do. Here is a little hint, it has to do with potatoes, mushrooms and truffels, sounds great, doesn’t it?
Love, Verena
This post is also available in: deutsch
