Sweet potato and turmeric hummus

1. Place the chickpeas in a large bowl filled with water and leave to soak for 12 hours. Rinse them well. Cook them in a saucepan in a large volume of water for 1 hour.
2. Cook the sweet potatoes in a steamer with the shallot, garlic, ginger and turmeric.
3. Mix all the ingredients together in a blender and enjoy as a base for your sandwiches, as a side dish for your salads or as a vegetable dip.

 Tips :

• Hummus can be stored for 3 days in the refrigerator in a tightly closed container.
• If you don't have a steamer, you can use a colander or a steamer basket over a pot of boiling water.