Main Course
Sweet Potato Hummus
A creamy and flavourful dip blending the earthy sweetness of sweet potatoes with the nuttiness of tahini and tanginess of lemon juice
Ingredients
- 1 small sweet potato roast & peeled
- 1 tin chickpeas drained
- 1 tsp cumin
- 1 clove garlic
- 1/2 tsp lemon juice
- 2 heaped tbsp tahini
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- Splash of water if needed
- 1 tbsp Pumpkin oil to garnish
- 1 tbsp toasted pumpkin seeds to garnish
Method
- Roast the sweet potato, prick the sweet potato with a fork, wrap it in foil and roast at 180℃ until tender.
- Allow it to cool and peel off the skin.
- Drain and rinse the chickpeas ( remove the skin of the chickpeas, this is optional, but for a smoother hummus I would recommend).
- Put all the ingredients into a food processor and blend until smooth and creamy.
- Keep back about 10 chickpeas for garnish.
- Taste and adjust the seasoning. If it is a little bland, add more tahini, it may need a little more salt or a drop of water to loosen the texture.
- Garnish with sea salt, sesame seeds, chickpeas and some chilli flakes for a little extra kick.
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