Christmas menu Part II – sweet potato hummus & beetroot walnut dip

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

Sweet potato hummus:

1. 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
2. Rinse the beans (keep the aquafaba for another recipe)
3. Spoon the sweet potato out the peel and put it in a food processor or mixer along with the beans
4. Add tahini, olive oil lemon juice, maple sirup, garlic clove and all spices and mix them until it’s a smooth cream
5. If it’s too thick, add some aquafaba

Beetroot walnut dip:

1. Wrap the fresh beetroot in tin foil and bake in the oven (along with the sweet potato) until it’s soft
2. (you can use precooked beetroot alternatively)
3. Roast the walnuts in a pan without additional oil
4. Finely dice the shallots and garlic clove and roast them in olive oil until they turn brown (let them cool off)
5. Peel the roasted beetroot and put them in a food processor or mixer along with the walnuts and sour cream
6. Add lemon juice, salt, pepper and ginger and mix until it’s a smooth cream
7. Stir in the shallots and garlic and season the dip