Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻
For 1 big bowl of hummus
✔ 100g chickpeas
✔ 200g sweet potatoes
✔ 1/2 shallot
✔ 1/4 garlic clove
✔ 3 cm fresh ginger
✔ 1 cm fresh turmeric
✔ 7 tbsp of lemon juice
✔ 5 tbsp olive oil
✔ 5 cs of water
✔ 1 tbsp of tahini
✔ Salt and pepper
- Let the chickpeas soak in a large bowl filled with water for 12 hours. Rinse them well. Cook them in a pan with a large volume of water for an hour.
- Steam the sweet potatoes with the shallot, garlic, ginger and turmeric.
- Mix all the ingredients together in a blender and use the hummus as a spread for your sandwiches, as a side dish to your salads or as a dip with vegetables.
? Tip 1 ?: The hummus can be kept for 3 days in the refrigerator in a tightly closed container.
? Tip 2 ?: If you don’t own a steam cooker, you can use a colander or a steam basket over a saucepan filled with boiling water.