WWW.FREI-STYLE.COMChristmas 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:
- 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
Notes
Tip from my kitchen: both dips take well to a little heat – since our kids dip along I keep them mild, but feel free to add more ras el hanout or ginger. White beans make the hummus creamier than chickpeas; save the drained bean liquid (aquafaba) for another recipe. Really roast the beetroot and walnuts, that is what gives the dip its deep aroma. For toppings I love cress, micro greens and a few balsamic pearls.