SWEET POTATO HUMMUS WITH BURRATA
Smiltenes piens is delighted to announce collaboration with cookbook author Signe Meirāne to offer cooks with modern, easy-to-prepare recipes. Try sweet potato hummus with Smiltenes piens Burrata.
Ingredients
- 350 g sweet potatoes, peeled and cut into small pieces
- 5 cleaned garlic cloves, crushed
- sea salt to taste
- freshly ground black pepper, to taste
- 1 tbsp finely chopped rosemary
- 1/3 tsp smoked paprika
- 20 ml grapeseed oil
- 240 g canned chick peas, drained (but keep the liquid)
- 1/4 tsp. ground caraway
- 1 tbsp tahini (almond butter can be used if not available)
- 20 ml olive oil for the hummus
- Smiltenes Piens Burrata
- olive oil and basil for serving
Preparation
Preheat the oven to 200 degrees. Mix the potatoes with the oil, garlic, rosemary, pepper, salt and paprika. Bake until golden (about 20 minutes). Remove and cool completely. Place in a blender with the peas, caraway, tahini and oil. Blend until the hummus is creamy, but if it seems dry, add the chick pea liquid until you are satisfied with the consistency of the hummus. Place on a plate, top with the Smiltene burrata, add the oil, basil and pepper (the latter if you wish). Serve.
End result
