Experience
made for Ilia in March 2021: it was VERY salty, and I didn’t put all the salt. We had tons of leftover. We did one other time. It’s very good.
6-8 portions (or much more. This makes astronomical portions of hummus)
Ingredients
- 450 g sweet potatoes
- 400 g can chickpeas (250 g drained, 125 g dried)
- 75 g tahini
- 75 mL olive oil
- 1-2 garlic cloves
- 3 tbsp lemon juice
- 1 1/2 tbsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- coriander and olive oil to top
Recipe
- Wrap sweet potatoes in a damp towel and cook in the microwave for 10-20 min, until soft.
- Drain the chickpeas but keep the liquid.
- Peel and half the garlic clove(s).
- Take out the sweet potato flesh, blend with the chickpeas, tahini, olive oil, garlic, lemon juice, salt, paprika, cumin, for 2-3 min.
- Add 60-75 mL of the chickpea water or simple water to make a smooth cream.
from Shalom, a cookbook from Leah Koenig
a recipe we did with Matthaeus in Israel
Aurore's cookbook 