Houmous with white beans, avocado and argan
1 box of white beans
1-2 Garlic cloves
1/2 teaspoon of ground ginger
1 teaspoon of cumin
zest + juice of a organic lemon
zest + juice of a 1/2 organic orange
1 mature avocado
1 tablespoon of Culinary argan oil
1 pinch of chili powder
Salt and pepper (to taste)
2 purple sweet potatoes + salt
Some chopped pistachios + additional argan oil to water
Peel the potatoes and cut them into thin slices using a mandolin or a knife (the finer the fries, the faster they cook and are crisp)
Add the potatoes to hot oil and cook for about a minute before returning. Remove them hot oil and drain them on a paper towel. Sprinkle the hot salt crisps. The crunchy seron chips cooling.
Add all the ingredients of the dip in a culinary robot and mix until smooth consistency.
Transfer it to a service bowl, garnish with chopped pistachios and finish with a generous fillet of argan oil.
When you fry fries, do not overload them in the pan, but work in lots.