FLOWER POT KITCHEN: SWEET BAKED POTATO CHICK PEA HUMOUS

17 Aug 2017

SWEET BAKED POTATO CHICK PEA HUMOUS

Oh how I love chick peas, chick peas any way they come, this unexpected recipe came about because my husband really dislikes the texture of sweet potatoe and as a good wife I want him to eat sweet potato for the super goodness it offers but he finds the texture unpleasent...Challange Accepted !!!

I started to think how could I hide the texture not necessarily the flavour, he does not eat sugar or cakes so a brilliant sweet potato brownie was out and I have tried falafel, twice baked, Jack Daniels sweet potato baked mash, still a texture issue, well I thought hard about the texture and thought if i use a like for like texture maybe that will cancel out the sweet potato texture...

Success this is a brillant and fabulous recipe and can be used as a dip on its own, spoon eaten as I did or mixed with some salmon or chicken and Mediterranean roasted peppers, onion and garlic and served as a great salad topping amoung many more ideas.

Baking potato time 45 minutes / Prep time in the baking time

Ingredients

(Serves 2)

If you want to make your own hummus Ya!

Recipe below, if not no worries...

200g tub of hummus

1 large sweet potato baked

2 tbsp coriander chopped

Basically just mix all the ingredients together mix well so that the sweet potato fibres are not obvious in the hummus, that's it.

Ingredients To Make Your Own Hummus

First Make The Tahini
Ingredients
(makes 6 tbsp)
70g sesame seeds
3-4 tbsp grape seed oil
1 pinch of salt

Make The Hummus

1 tsp olive oil

1 tin organic chic peas

(1 cup dried soaked chic peas over night

then simmered for 1 hr until soft)

3 cloves garlic

1 red chilli

1/2 juice and zest lemon

60-100ml olive oil

1 pinch sea salt

2 tbsp tahini

4 tbsp chopped fresh coriander

Place all the ingredients except the olive oil in your food blender and blitz and pulse away until you have a smooth consistency then drizzle in half the olive oil and pulse some more, season with salt and taste, at this point your hummus is ready, but you might like a looser consistency and if you do add the rest of the olive oil.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.