Crudite platter with sweet potato hummus
Ingredients
Hummus:
2 medium sweet potatoes, roughly chopped
3 tbsp NOMU Extra Virgin Olive Oil
1 tin chickpeas, rinsed and drained
¼ cup tahini
2 large cloves garlic, peeled and minced
½ lemon, squeezed
1 tsp NOMU Chipotle Flakes, or to taste
1 tsp NOMU Ground Turmeric
Crudite platter:
1 cup walnuts and/or almonds
1 fresh baguette or ciabatta
200g baby rainbow carrots, peeled
1 cup fresh beetroot, peeled (try candy cane or golden beetroot!)
1 cup washed baby rainbow radish, whole or sliced, according to taste
150g baby corn, lightly charred
100g sliced Chevin or brie cheese
Directions
Hummus:
Preheat oven to 200° C. Place the chopped sweet potato onto a baking tray and drizzle with Olive Oil. Bake until soft. about 45 minutes. Set aside to cool, then peel off the skins.
Place the roasted sweet potato with the remaining ingredients in a blender or food processor and blend. Slowly drizzle in some tap water if you prefer a slightly runnier consistency.
Crudite platter:
Arrange all ingredients around the hummus on a platter or wooden chopping board, and serve.
Ingredients
Hummus:
2 medium sweet potatoes, roughly chopped
3 tbsp NOMU Extra Virgin Olive Oil
1 tin chickpeas, rinsed and drained
¼ cup tahini
2 large cloves garlic, peeled and minced
½ lemon, squeezed
1 tsp NOMU Chipotle Flakes, or to taste
1 tsp NOMU Ground Turmeric
Crudite platter:
1 cup walnuts and/or almonds
1 fresh baguette or ciabatta
200g baby rainbow carrots, peeled
1 cup fresh beetroot, peeled (try candy cane or golden beetroot!)
1 cup washed baby rainbow radish, whole or sliced, according to taste
150g baby corn, lightly charred
100g sliced Chevin or brie cheese
Directions
Hummus:
Preheat oven to 200° C. Place the chopped sweet potato onto a baking tray and drizzle with Olive Oil. Bake until soft. about 45 minutes. Set aside to cool, then peel off the skins.
Place the roasted sweet potato with the remaining ingredients in a blender or food processor and blend. Slowly drizzle in some tap water if you prefer a slightly runnier consistency.
Crudite platter:
Arrange all ingredients around the hummus on a platter or wooden chopping board, and serve.
Ingredients
Hummus:
2 medium sweet potatoes, roughly chopped
3 tbsp NOMU Extra Virgin Olive Oil
1 tin chickpeas, rinsed and drained
¼ cup tahini
2 large cloves garlic, peeled and minced
½ lemon, squeezed
1 tsp NOMU Chipotle Flakes, or to taste
1 tsp NOMU Ground Turmeric
Crudite platter:
1 cup walnuts and/or almonds
1 fresh baguette or ciabatta
200g baby rainbow carrots, peeled
1 cup fresh beetroot, peeled (try candy cane or golden beetroot!)
1 cup washed baby rainbow radish, whole or sliced, according to taste
150g baby corn, lightly charred
100g sliced Chevin or brie cheese
Directions
Hummus:
Preheat oven to 200° C. Place the chopped sweet potato onto a baking tray and drizzle with Olive Oil. Bake until soft. about 45 minutes. Set aside to cool, then peel off the skins.
Place the roasted sweet potato with the remaining ingredients in a blender or food processor and blend. Slowly drizzle in some tap water if you prefer a slightly runnier consistency.
Crudite platter:
Arrange all ingredients around the hummus on a platter or wooden chopping board, and serve.
Ingredients
Hummus:
2 medium sweet potatoes, roughly chopped
3 tbsp NOMU Extra Virgin Olive Oil
1 tin chickpeas, rinsed and drained
¼ cup tahini
2 large cloves garlic, peeled and minced
½ lemon, squeezed
1 tsp NOMU Chipotle Flakes, or to taste
1 tsp NOMU Ground Turmeric
Crudite platter:
1 cup walnuts and/or almonds
1 fresh baguette or ciabatta
200g baby rainbow carrots, peeled
1 cup fresh beetroot, peeled (try candy cane or golden beetroot!)
1 cup washed baby rainbow radish, whole or sliced, according to taste
150g baby corn, lightly charred
100g sliced Chevin or brie cheese
Directions
Hummus:
Preheat oven to 200° C. Place the chopped sweet potato onto a baking tray and drizzle with Olive Oil. Bake until soft. about 45 minutes. Set aside to cool, then peel off the skins.
Place the roasted sweet potato with the remaining ingredients in a blender or food processor and blend. Slowly drizzle in some tap water if you prefer a slightly runnier consistency.
Crudite platter:
Arrange all ingredients around the hummus on a platter or wooden chopping board, and serve.
