Have you noticed? A little bit of spring has started on my blog. – You can find a new about-photo of me. And my new header, which I designed during the last weeks, is also online now. Besides this, I re-sorted my recipe collection. The reason for this is, that I also regularly search for recipes on my blog. Some weeks ago I noticed that the previous classification did not suit my current recipe preferences anymore. But now everything matches again. And I have also tagged all gluten free [g], lactose free [l] and vegan [v] recipes. Vegetarian are all of them anyway.
Additionally I added the section Spreads + Dips. I am just addicted to them, although a look at my recipe collection may give a different impression. But anyone who has met me at a buffet, will know immediately better, because I usually put all kind of vegetarian dips and spreads on my plate. During the next few weeks I also plan to add some further recipes to this section of my recipe collection.
And today I start with a recipe for sweet potato hummus. This comes from the book Grüße aus meiner Küche: Leckere Geschenke selbst gemacht*, which I introduced here last week. What I just like about this recipe is the way how it gives a twist to an all time classic. Besides of this, it is also very easy to prepare and I just love the taste. Therefore the sweet potato hummus is indeed a perfectly small gift for your next party invitation.
Sweet Potato Hummus
- 1 medium-sized sweet potato peeled and cut into pieces
- 1 can white beans dripped weight 250 g
- 2 tsp tahini
- 2 tsp olive oil
- 1 garlic clove
- juice of 1/2 lemon
- 1/2 tsp paprika powder
- 1/4 tsp cinnamon
- somecoriander seed
- 1 pinch nutmeg
- salt | pepper
- Give the sweet potato pieces in a small pan, cover with water and cook until tender about 10 minutes. Then drain the water.
- Pour off the liquid from the white beans and let them drain.
- Puree the sweet potato pieces with the white beans and the remaining ingredients in a blender or with a hand blender to a creamy mixture. Season with salt and pepper and drizzle with a little olive oil
In the fridge you can keep the hummus for about 3 days. Adapted from the book "Grüße aus meiner Küche | Leckere Geschenke selbst gemacht"
* This is an Amazon affiliate link, which means that if you click on the link, I’ll receive a small provision.