Summer times rhymes with pic-nic time!
This week-end I had my first pic-nic in the parc, gorging myself on cut fruit, bread and cheese.
I had it all ready to go when I remembered this nice dip I had eaten in a pub on Portobello Road in London a month back. It was my first sweet potato hummus and I tasted amazing. So I thought it was the right moment to add a bit of spice to this classic pic nic and I summoned up all my taste buds and their memories to try to recreate it.
On the picture here below is the dip I tasted a month ago at the Castle, in Notting Hill. (Yes, I take pictures of food when I eat out..doesn’t everyone?)
Inspired by this one, here is my personal attemps to sweet potato hummus..be careful with the spices, it was HOT!
- 1 sweet potato
- 2 tbsp olive oil
- 1 small can of chick peas
- 1 pressed clove of garlic
- 3 tsp lime juice
- 1 tsp Cayenne pepper
- a pinch of chili pepper (this is the hottie!)
1. Preheat the oven to 200°C.
Wrap the sweet potato in aluminum foil.
Bake it for 50-60 mn until it is soft when you touch it.
2. Skin the sweet potato whil it is still hot.
Then cut it into big pieces.
3. Put all ingredients together in a mixing bowl.
Mix it all together until you obtain an homogeneous paste (though I don’t mind a few remaining chunks of sweet potato or pea).
4. And here is your sweet potato hummus! Have it with a salad on a toast as starter, or on tortilla/nachos for aperitif. It is delicious either way!
Running the risk of seeming pedantic, I like my version better because there were more sweet potatoes in it compared to the chick peas & olive oil, which made a bit lighter, but still very creamy. Anyways..the dip at Portobello was good enough to make me remember it for a month and want to try and make my own so…