Sweet potato on artichoke and hemp protein hummus
- Vegan* - Gluten-free - Lactose-free
Preparation time: 60 minutes - Difficulty level: easy
Ingredients for the sweet potato:
- 2 large sweet potatoes
- 3-4 tbsp olive oil
- 1 tsp each cinnamon, ground cumin, ground ginger
- salt & Frog ground pepper
- 2 tbsp date or maple syrup
- 1 heaped tbsp unsweetened peanut butter
- 3 tbsp toasted sesame oil
- 2-3 tbsp toasted sesame seeds
Ingredients for the artichoke and hemp protein hummus:
- 100 g frozen edamame or peas
- 180 g grilled artichokes from the jar
- 100 g white beans from the jar
- 1 heaped tbsp hemp protein
- 1 clove garlic
- 2 tbsp light almond butter
- 1 tbsp tahini (sesame butter)
- juice of 1 lemon or lime
- fleur de sel, freshly ground pepper
- 1 tbsp olive oil
- 2 large sweet potatoes
- 3-4 tbsp olive oil
- 1 tsp each cinnamon, ground cumin, ground ginger
- salt & Frog ground pepper
- 2 tbsp date or maple syrup
- 1 heaped tbsp unsweetened peanut butter
- 3 tbsp toasted sesame oil
- 2-3 tbsp toasted sesame seeds
Ingredients for the artichoke and hemp protein hummus:
- 100 g frozen edamame or peas
- 180 g grilled artichokes from the jar
- 100 g white beans from the jar
- 1 heaped tbsp hemp protein
- 1 clove garlic
- 2 tbsp light almond butter
- 1 tbsp tahini (sesame butter)
- juice of 1 lemon or lime
- fleur de sel, freshly ground pepper
- 1 tbsp olive oil
The ideal dish for warm summer days & evenings with friends, as it tastes great hot or cold and is perfect for preparing in advance. It also provides you with plenty of plant-based protein. The recipe instructions are for 2-3 portions.
Sweet potato preparation:
Preheat the oven to 180 degrees top/bottom heat and line a baking tray with baking paper.Wash the sweet potatoes thoroughly, cut into small cubes and mix well in a large bowl with the olive oil and spices. Leave your mixture to marinate for 30 minutes and then spread it out on your baking tray. Bake in the preheated oven for approx. 30 minutes until crispy.
In the meantime, toast the sesame seeds in a pan without fat and set aside. In a large bowl, stir together the date syrup, peanut butter and sesame oil to make a marinade in which to toss your finished sweet potato cubes. Season to taste with salt and pepper.
Preparing the hummus:
Defrost the edamame or peas and pour the artichokes and beans over a colander and drain well.
Peel the garlic clove and place in a blender with the vegetables, almond butter, hemp powder, tahini, lemon juice and olive oil or blend with a hand blender until creamy, add a little olive oil if necessary and season to taste.
Spread the hummus on plates with a soup spoon to form a creamy layer, top with the marinated sweet potatoes and sprinkle with toasted sesame seeds.
Serve with our lambs lettuce with blueberry dressing!