Sweet Potato Hummus with Shrimp
Appetizers • Author's
Description
Recipe by John Smith, chef at 'The Coastal Kitchen'. Chickpeas, the main ingredient of hummus, can be a bit dry on their own. That’s why the smooth creaminess of sweet potato is the perfect addition to the dish, something the chickpeas would ask for if they could speak. Additionally, the sweetness of the sweet potato beautifully complements the nutty bitterness of tahini and provides a delightful backdrop for the sautéed garlic shrimp, which also carry sweet notes.
Ingredients
- Sweet Potato 30 oz
- Coconut Milk 5 fl oz
- 33% Cream 5 fl oz
- Lime Juice 5 fl oz
- Chickpea 10 oz
- Vegetable Oil 5 fl oz
- Olive Oil 0 fl oz
- Cilantro 0 oz
- Garlic 2 cloves
- Cashew 5 oz
- Tahini 0 oz
- Herbs to taste
- Chips to taste
- Salt to taste
Step-by-Step Guide
Step 1
Make sweet potato cream: thoroughly wash the sweet potatoes, place them in a pot with cold water, and boil for 40–50 minutes after the water reaches a boil (the sweet potatoes are ready when they can be easily pierced with a knife or skewer). Peel the sweet potatoes, warm the coconut milk together with the cream, and mix it with the sweet potato flesh. Add 6 grams of salt and 25 ml of lime juice. Blend until smooth.
Step 2
Prepare the hummus. Combine the sweet potato puree and chickpeas, then add 70 ml of vegetable oil, 55 ml of first-press olive oil, 30 grams of chopped cilantro, a minced garlic clove, freshly squeezed lemon juice, and tahini. Blend everything until smooth.
Step 3
Clean the shrimp and place them in a heated non-stick skillet with vegetable oil. Sauté over high heat, stirring, for 3–4 minutes. As soon as the shrimp start to change color, add a finely chopped garlic clove, crushed chili, chopped cilantro, season with salt and pepper, and continue to sauté under a lid for another 2–3 minutes.
Step 4
Spoon the hummus into a deep plate. Chop the remaining cashews and sprinkle them over the hummus.
Step 5
Arrange the shrimp on top of the hummus, garnishing with chips and herbs.
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