Christmas menu Part II – sweet potato hummus & beetroot walnut dip
Sweet potato hummus & beetroot walnut dip – 2 delicious dips for your Christmas dinner with family or a party with friends.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
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:
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
Serving: 4g