Lemony hummus
Method
(This recipe has kindly been provided by Urban Forager)
Sauté the onion in oil until almost clear, then add garlic and stir for a few minutes until fragrant.
Add ginger, spices and Urban Forager stock concentrate and fry the spices off for about 1 minute. They should be fragrant.
Add water, coconut cream, sweet potato* and cooked or tinned chickpeas* and mix well.
Bring to the boil, then reduce heat and leave to simmer, lid off, for about 30 minutes or until the sweet potato is just tender. Stir occasionally. Blitz with a handheld blender until smooth.
Add capsicum and sprouts and stir until just heated through – you want to keep the sprouts and capsicum crunchy.
Serve topped with natural yogurt, cucumber tomato and coriander.
*See handy tips.
Handy Tips
Leave the skin on the sweet potato if it's organic, as there are many nutrients in and just below the skin. It also helps prevent the chunks from falling apart.
If you have time, soak the chickpeas overnight in a little whey or lemon juice, then drain well. You then need to simmer the chickpeas in water for about 1 ½ to 2 hours until cooked. Just leave the lid slightly ajar for creamier beans that break down easier.
If you don't have time to soak chickpeas, just use canned chickpeas – your hummus will still be really good.
