Recipe

July 18, 2024

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

Recipe: Charles Guilloy

“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

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

Yield: Serves 4

Make Chickpea Hummus

  1. Roast cumin seeds.
  2. Mix all ingredients together.

Make Chimichurri Sauce

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

Make Sweet Potato

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

Assemble and Serve

  1. Roughly chop and roast the cashew nuts.
  2. Spread chickpea hummus on flat dish with a high rim, place two sweet potatoes on top, top with chimichurri and cashews.
Author: Alexandra Whyte
Photographer:

Victor Bellot (Charles' portrait)/Frank Beloncle (sweet potato)