Ingredients:
- 1 can of chickpeas (400ml)
- 1 cup kale without the center stem (75g)
- 2 sweet potatoes (300g)
- 4 cloves of garlic
- 4 tablespoons ground sesame seeds
- Juice of 2 lemons
- 2 tablespoons olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- juice, pepper
- if necessary, add 1-2 tablespoons of water for easier blending
Preparation:
- Preheat the oven to 230 o C.
- Cut the sweet potato into bite-sized pieces, arrange on baking paper and bake until golden brown and lightly browned.
- Remove the tough stem from the center of the kale leaf. Place all ingredients in a blender and blend until smooth, creamy.
