Sweet Potato Hummus with Shrimp
6 servings
60 minutes
Recipe by Andrey Palesiki, chef of the restaurant "Erwin. Recamoreocean". Chickpeas, which are the main ingredient of hummus, are a bit dry on their own. Therefore, delicate sweet potato cream is the very addition to the dish that chickpeas themselves would like to ask for, if they could speak. In addition, sweet potatoes perfectly set off the sesame bitterness of tahini and serve as a favorable background for fried garlic shrimp, which also have sweet notes.
1
Make sweet potato cream: wash the sweet potato thoroughly, place it in a pot with cold water and boil for 40-50 minutes after boiling (the sweet potato is ready if it can be easily pierced with a knife or skewer). Peel the sweet potato, warm the coconut milk with cream, mix with the sweet potato flesh. Add 6 grams of salt and 25 ml of lime juice. Blend until smooth.
- Sweet potato: 830 g
- Coconut milk: 210 ml
- Cream 33%: 85 ml
- Salt: to taste
- Lime juice: 100 ml
2
Prepare hummus. Mix sweet potato cream and chickpeas, add 70 ml of vegetable oil and 55 ml of first cold-pressed olive oil, 30 grams of chopped cilantro, a crushed garlic clove, freshly squeezed lemon juice, cashews (leave 3-4 nuts for decoration), and tahini paste. Blend everything until smooth.
- Chickpeas: 300 g
- Vegetable oil: 80 ml
- Extra virgin olive oil: 55 ml
- Coriander: 30 g
- Garlic: 2 cloves
- Lime juice: 100 ml
- Cashew: 130 g
- Tahini: 60 g
3
Clean the shrimp, place them in a heated non-stick pan with vegetable oil and fry on high heat for 3-4 minutes. Once the shrimp start to change color, add minced garlic, crushed chili, chopped cilantro, season with salt and pepper, and fry covered for another 2-3 minutes.
- Vegetable oil: 80 ml
- Garlic: 2 cloves
- Coriander: 30 g
- Salt: to taste
4
Place the hummus in a deep plate. Chop the remaining cashews and sprinkle them over the hummus.
- Cashew: 130 g
5
Place the shrimp on top of the hummus, garnish with chips and greens.
- Green: to taste
- Chips: to taste