While in Bangkok Seán and I attended the May Kaidee vegetarian cooking class. It was amazing! We both love Thai food. We were given a recipe book with all the incredible dishes we made, and last night we decided to recreate two of them.
In Thailand we made this “hummus” with pumpkin, but since I didn’t feel like carrying a pumpkin home from the shops I figured sweet potato would be just as good.
Sweet Potato Hummus
- 1 tablespoon roasted sesame seeds
- 2 tablespoons roasted cashew nuts
- 1 large sweet potato (cut into 1 inch pieces and steamed)
- A few coriander leaves
- 1 teaspoon light and dark soy sauce
Combine all ingredients in a food processor. Enjoy with sliced cucumber or other veggies.