How to Make Roasted Sweet Potato Tartlet With Sage and Date Hummus

Roasted Sweet Potato Tartlet With Sage and Date Hummus Recipe Source: Cook Vegan
Ingredients: Serve 2 (1 tartlet – approx.. 20cm/8in)

For the tartlet:
3 medium sized sweet potatoes
2 apples
2 red onions
1 tbsp coconut oil, melted, or olive oil
Salt and freshly ground black pepper
1 tsp onion powder
Handful of sage leaves

For the date hummus:
5-6 medjool dates
250g(1 ½ cups) chickpeas (garbazos), cooked or soaked
1 tbsp tahini
1 tbsp peanut or almond butter
1 garlic clove or 2 tsp garlic powder
1 tbsp olive oil
1 ½ tbsp lemon juice
100ml(1/2 cup) milk of choice, e.g soya, almond, rice milk
Salt and freshly ground black pepper

Procedures:
Preheat the oven to 180C (gas mark 4/350F) and line a round baking tray with baking paper.

For the tartlet, wash the sweet potatoes and cut off the ends. Wash the apples and peel the onions. Cut everything into 1-2 mm thick slices and layer on the baking tray in a circle, working from the outside to the inside. Drizzle the melted coconut oil or olive oil on top, and season with salt, pepper and onion powder. Tear the sage leaves into small pieces and sprinkle on top of the tartlet

Bake for 25- 35 minutes until the edges of the sweet potato, apple and onion slices have browned and become slightly Crips.
How to Make Roasted Sweet Potato Tartlet With Sage and Date Hummus

For the hummus, put the dates into a bowl, pour boiling water on top and let them stand for about 10 minutes . place the remaining ingredients, except the salt and pepper, into a food processor and blend to a smooth consistency. Drain the dates, add to the hummus and blend again for a minutes or two until creamy. Season with salt and pepper.

Take the tartlet out of the oven and serve with the dates hummus.

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