Yucca with creamy piquillo hummus
For cassava:
1 cassava
Salt
Pepper
For the hummus:
5 roasted piquillo peppers (canned)
280 g of cooked chickpeas
Natural yogurt
Two spoons of sesame oil
A spoonful of Aove
Lemon
Salt
Pepper
For cassava:
Peel the cassava conscientiously. Brown or pink parts should not be left, which are the hardest.
Cut the cassava with baston of approximately one centimeter.
Salpiment to taste.
Cuece at the Airfryer 15 minutes at 180 ° C.
List to eat! The cassava should be eaten at the same time so that it is more good and maintain the crispy texture.
For the hummus:
Rinse the chickpeas well with water and put them in the hand blender.
Add the piquillo peppers, yogurt, oils, a splash of lemon juice, salt and pepper. Crush well until you get fine and creamy hummus.
Serve it sprinkling with sweet (or spicy) paprika and sesame seeds. Ready to dipe the raw cassava rods.
