Sweet potato hummus and crackers

Hello food lovers!

Are you tempted by a savoury recipe?

Here is a hummus paired with sweet potato! A delight! It will be accompanied by homemade seed crackers.

Let yourself be tempted by this recipe that will be a hit at your next aperitif!

Let's go!

Here is the list of ingredients to make this recipe:

Crackers

- 180gr of water

- 1 tsp of salt

- 2 tbsp of olive oil

- 1 tbsp of maple syrup

- 90gr of oat flakes

- 90gr of pumpkin seeds

- 45gr of sunflower seeds

- 45gr of pine nuts

- 50gr of sesame seeds

Sweet potato hummus

- 400gr of sweet potato (peeled and chopped)

- 120gr of chickpeas

- 2 tbsp of tahini (sesame paste)

- 1 tbsp of olive oil

- 1 tsp of yellow curry powder

- 1/2 tsp of salt

- Pepper

- 1 clove of garlic

To start, we will make the homemade crackers.

Crackers

First, add 1 tsp of salt and 2 tbsp of olive oil to 180gr of water.

Use measuring spoons to add the ingredients precisely.

Measure 1 tbsp of maple syrup and mix everything together.

In a large bowl, pour 90gr of oat flakes, 90gr of pumpkin seeds, 45gr of sunflower seeds, 45gr of pine nuts and 50gr of sesame seeds.

Mix the seeds, then add the water/olive oil/salt/maple syrup mixture.

Mix again and let everything rest for 10 minutes at room temperature.

This step is important, as the seeds will absorb the liquid and this will help bind the crackers.

Preheat your oven to 180°C fan heat.

After 10 minutes, mix the preparation and pour it onto a sheet of baking paper.

Cover the mixture with another sheet of baking paper and spread it out using a large rolling pin.

Form a rectangle the size of the baking paper.

Remove the top sheet of baking paper.

Slide a perforated baking tray underneath and bake everything for 15 minutes in the middle of the preheated oven.

After 15 minutes of baking, remove the tray from the oven and flip it onto a sheet of baking paper.

Be careful, it is very fragile – use a large board or another tray to avoid breaking anything.

Remove the top sheet of baking paper and bake again for 10 minutes.

After an additional 10 minutes of baking, the crackers are done. Let them cool completely before breaking them up.

Once cooled, break the crackers into pieces. Store them in an airtight container.

Now that the crackers are ready, we can make the hummus. :-)

Sweet potato hummus

Start by cooking 400gr of sweet potato, peeled and chopped.

Once the sweet potatoes are cooked, drain them through a sieve.

Transfer the sweet potatoes into a jug and blend them into a purée. Place the purée in the fridge while you prepare the rest of the recipe.

In a jug, pour 120gr of chickpeas and 2 tbsp of tahini.

Tahini is a sesame paste. You can find it in large supermarkets such as Coop or Migros.

Add 1 tbsp of olive oil, 1 tsp of yellow curry powder and 1/2 tsp of salt.

Use measuring spoons to add the ingredients.

Add 6 turns of the pepper mill. Then peel 1 clove of garlic and press it.

Once all the ingredients have been added, blend them into a purée using a blender.

Finally, mix the previous preparation and the sweet potato purée together.

To obtain a well-homogeneous mixture, blend everything again.

Pour the hummus into a bowl. Adjust the seasoning to your taste and place it in the fridge for a minimum of 1 hour before serving.

The sweet potato hummus and crackers are ready to be enjoyed.

Dip the crackers into the hummus! You'll see, it's delicious!

I hope you'll enjoy this recipe and make it for your next aperitif! :-)

Have a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.