The sustainable CERVO Mountain Resort in Zermatt impresses us not only with its unique view of the Matterhorn but also culinary. Today we have a simple, delicious and vegan recipe for sweet potato hummus to try for you.
Creative cuisine
The three restaurants of the sustainable hotel combine tradition and modernity, inspired by oriental, Italian and Welsh cuisine. Wherever possible, you’ll be served only regional and organic products from within a radius of 150 km. For products outside this range, producers with a proven track record of sustainability are chosen. The Bazaar offers daily 100% vegetarian and oriental-inspired dishes. We hope you enjoy cooking the sweet potato hummus and bon appétit!
SWEET POTATO HUMMUS
25. May 2021
Ingredients
- 250 g sweet potatoes organic
- 125 g chickpeas organic
- 5 g baking soda
- 50 g olive oil
- 50 g tahini organic
- 1 clove of garlic
- 2,5 g cumin
- 1,25 g paprika powder
- ¼ lemon: juice
- 50 g ice cubes
- 0,75 g cinnamon
- Salt
- White pepper
Directions
- Step 1 Soak chickpeas in plenty of cold water for 12 hours.
- Step 2 Drain chickpeas and sauté with baking soda in a saucepan over high heat.
- Step 3 Add about 1 liter of water and cook for 45 minutes until soft. Skim periodically, thumb-index finger test.
- Step 4 Prick sweet potatoes with a fork and bake in the oven at 220°C for about 45 minutes.
- Step 5 Let sweet potatoes cool, cut in half, and scrape out with a spoon.
- Step 6 Pour off the chickpeas.
- Step 7 Place sweet potatoes, garlic, chickpeas, tahini, olive oil, and lemon juice in a blender and blend until fine.
- Step 8 Add the ice cubes and continue blending for 5 minutes.
- Step 9 Season to taste.
Read more: WELLBEING FOR BODY, MIND AND SOUL
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