Food

Charles Guilloy’s Za’atar Sweet Potato, Hummus and Chimichurri

By Alexandra Whyte On July 18th, 2024

“I wanted to create a recipe that combines produce that will also be present in the Village’s main dining hall, and which the athletes will be able to use to create their own dishes. Hummus is rich in vegetable proteins from chickpeas, while sweet potato adds a natural sweetness. The chimichurri sauce adds a touch of acidity and dynamism to the dish. Finally, the cashew nuts add crunchiness and are of excellent nutritional value.” – Charles Guilloy

Ingredients

Serves 4

Chickpea Hummus

9 g garlic
105 ml organic lemon juice
3 g cumin
30 g tahini
660 g organic chickpeas (can)
6 g salt
105 ml organic olive oil

Chimichurri Sauce

20 g flat-leaf parsley
20 g coriander
12 g garlic
100 ml organic olive oil
10 g red pepper
6 g salt
50 ml white balsamic vinegar

Roasted Sweet Potato

2.25 kg sweet potato
150 g organic olive oil
25 g za’atar

Assembly

20 g cashew nuts
90 g hummus
200 g roasted sweet potato
20 g chimichurri
20 g cashew nuts

Directions

Make Chickpea Hummus

Roast cumin seeds.
Mix all ingredients together.

Make Chimichurri Sauce

Chop the coriander leaves (leaves and stem). Chop the flat-leaf parsley.
Remove the seeds from the pepper and chop it into small pieces. Mix all the ingredients together.
Season to taste.

Make Sweet Potato

Cut the sweet potatoes into four lengthways. Mix together the olive oil and zaatar. Coat the sweet potatoes in the oil/zaatar.
Bake in the oven at 210°C for 20 minutes.

Assemble and Serve

Roughly chop and roast the cashew nuts.
Spread chickpea hummus on flat dish with a high rim, place two sweet potatoes on top, top with chimichurri and cashews.

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