This recipe uses a pressure cooker, but if you don't have one simply steam the vegetables and garlic or roast them in the oven.
Ingredients
1 cup
Water, filtered
1 medium potato
Sweet potato
(cut in half lengthwise)
1 medium
Turnip
(cut in half lengthwise)
1 bulb
Garlic
3 tbsp
Extra virgin olive oil
2 tbsp
Coconut milk, sweetened
2 tbsp
Lemon juice
1 tsp
Onion powder
1 tsp
Cumin
1/2 tsp
Sea salt, fine
(or more to taste)
Instructions
Pour water into the pressure cooker and add the steamer rack. Place sweet potatoes, turnips, and garlic on the steamer rack.
Close and lock the lid. Press MANUAL for High pressure. Set cooking time to 10 minutes. Once time is up, allow the pressure to release naturally (if you don't have an Instant Pot, you can simply steam the vegetables and garlic or roast them in the oven).
Let vegetables cool down completely before peeling.
In a high-speed blender, add peeled vegetables, peeled garlic, and all the other ingredients. Mix on high until completely smooth, about 30 seconds.
Chill in the refrigerator and serve cold with an assortment of cut raw vegetables for dipping into hummus. Bon appétit!
Notes:
Hummus
is a great source of plant-based protein and very high in fibre!
