Ingredients
Hummus dip
- 2 cloves garlic
- 1 --- strip of lemon zest (no pith)
- 1 can Chickpeas drained
- 30 grams lemon juice
- 35 grams tahini
- 5 grams honey
- 200 grams Sweet Potato, cubed and boiled/roasted, Approx 1 small potato
- 1 teaspoon Cumin Powder
- 30 grams olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place garlic and lemon zest in jug. Whizz 8 seconds Speed 8. Scrape down sides.
2. Add chickpeas, lemon juice, tahini, and honey. Whizz 10 seconds, Speed 6.
3. Scrape down sides, add remaining ingredients. Whizz 20 seconds Speed 5, pausing half way to scrape down the sides.
Tip
1. You can combine steps 2 and 3 and blend once. But I find blending the chickpeas before adding the sweet potato results in a smoother hummus as the skins getting broken down more.
2.If making this in advance (eg the day before), you may wish to add a little of the chickpea liquid or some extra olive oil, as hummus has a tendancy to firm up when it sits for a while.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Sweet Potato is just my absolutel fave. Thank you
Amanda