A new recipe, finally! Well, not a brand new one actually, I have to admit, it’s from my drafts. But therefore it’s full of sun and summer feeling, perfect for these rainy autumn days! I’m in the last phase of my master’s thesis, so I’m a bit busy at the moment. Can’t wait to finish it and spend more time cooking new recipes and updating the blog…

And, how convenient, this is a perfect dish for busy days when you crave fried snacks, but don’t want to spend too much time in the kitchen or stuff yourself with unhealthy fast food. Sweet potatoes are a great alternative to white potatoes and contain a lot of vitamin A. I’ve never cooked with sweet potatoes before ’cause I thought they are hard to get – but no, every supermarket has them! Sorry, delicious ‘sweets’, for neglecting you for so long! Plus hummus is just my number one dip, since I’m vegan, as it’s easy to make, tasty and nutritious. Chick peas are a good source of protein and they’re high in iron, magnesium and zinc – great for a vegan diet. And their German name is Kichererbsen (‘giggle peas’) – isn’t that the best reason to eat them? ; )

You just need…

• sweet potatoes (about 3-4 medium ones per person)
• 2-3 tbsp rape seed or olive oil
• Italian herbs, such as basil, oregano & thyme
• spices: salt, pepper, chili flakes & paprika

For the hummus:

• 1 can of cooked chickpeas (drained weight about 240g)
• half a cup of sesame seeds
• ± half a cup of plant-based milk
• 1 little onion
• 1 clove garlic
• 1 tbsp almond butter
• lemon juice
• for the spice: Italian herbs, ground coriander seeds, paprika, salt, pepper, masala or simple curry powder

First, preheat the oven to 200 degrees (390 F). Cut the sweet potatoes into wedges or coin-shaped slices, just make sure they’re not thicker than 1 cm. Pour the oil in a cup and add herbs and spices to taste. Now toss the potatoes in a bowl, add the marinade and mix until every piece is covered with oil and spices. Line a baking tray with non-stick paper and spread the potatoes on it. Put in the oven for about 25 to 30 minutes.

Meanwhile, prepare the hummus by mixing all the ingredients together with your hand blender. Start with a little bit of plant-milk and add more until you reach the preferred consistency. Be careful with the spices as onion and garlic are quite strong already, but make sure to use coriander seeds and curry powder for an exotic flavour. Put in the fridge until the potatoes are ready.

Take out the potatoes when they are crisp and golden. Great as a side dish with tofu or seitan, as a savoury garnish for your salad or just as a healthy meal on itself. Guten Appetit!

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