We’ve never encountered a recipe that so perfectly embodies our mood this time of year. Fall head-first for this clean little recipe from 30 Minute Vegetarian by Ylva Bergqvist…
If you’ve never tried warm hummus, it’s time you did. By warming up the pulses, the hummus gains a perfectly rounded, strong garlic flavor. Make a double batch while you’re at it in the kitchen. It keeps for up to a week in the fridge and is good in mezze, sandwiches and salads. If you don’t have a microwave, warm up the chickpeas in a saucepan. Also, it’s fine to use frozen pomegranate seeds—a gift to all stressed chefs.
Sweet Potato Wedges + Warm Hummus
Serves 4
Ingredients:
2 large sweet potatoes
rapeseed (canola) oil or olive oil
salt
4 Tbsp roughly chopped smoked almonds, to serve
coriander (cilantro) leaves, to serve
pita bread or liba bread, to serve
For the warm hummus:
14 oz chickpeas (garbanzo beans)
2 garlic cloves
4 Tbsp tahini
juice of ½ lemon
1 tsp ground cumin
salt
For the red cabbage salad:
9 oz red cabbage
7 oz pomegranate seeds, preferably frozen
1 Tbsp freshly squeezed lemon juice
1 Tbsp maple syrup
2 Tbsp olive oil
Directions:
Preheat oven to 430ºF.
Rinse and chop sweet potatoes into thin wedges (you don’t need to peel first) and place on a baking tray lined with baking paper. Coat generously in oil and season with salt. Roast for around 20 minutes until the wedges are soft and have taken on color. Stir once in the meantime. (Note: You can put the potatoes in the oven if the oven isn’t up to temperature, you just may need to increase the roasting time.)
Pour the chickpeas and water into a microwave-safe bowl. Add garlic cloves. Microwave on high heat for around 4 minutes. Pour everything into a food processor and blend. Add tahini, lemon juice and cumin, and mix until it is a smooth hummus. Dilute with water (if necessary) to ensure the right consistency, and season with salt.
Finely slice red cabbage, preferably with a mandolin or cheese slicer. Mix in pomegranate seeds.
Mix lemon juice, maple syrup and oil into a dressing and pour over cabbage.
Spread hummus on plates, add sweet potatoes and red cabbage salad. Top with almonds and fresh coriander. Serve with pita bread or liba bread.
Recipe excerpted with permission from 30 Minute Vegetarian by Ylva Bergqvist, published by Hardie Grant Books June 2019, RRP $22.99 Hardcover.
