Roasted Sweet Potato Hummus
A great recipe to make from scratch for a twist on the classic hummus, or to use up leftover roasted sweet potatoes. Colourful and perfect for warmer days, summer gatherings, and picnics.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 6
Ingredients:
1 Sweet potato
1 Can chickpeas (drained)
3 tbsp Tahini
1 tsp Ground cumin
1 Lemon
salt & pepper
extra virgin olive oil
Recipe:
- Wrap the sweet potato in foil and bake in the oven at 180°C/160°C fan/gas mark 4 for 45 minutes, or until very soft.
- Make the most of the oven by adding ⅓ of the chickpeas to a small baking dish with olive oil, salt, and pepper. Bake until golden and crispy, about 15 minutes.
- Cut the sweet potato open and scoop the flesh into a food processor along with the leftover chickpeas, tahini, lemon juice, cumin, 2 tbsp of water, and a pinch of sea salt. Blend until smooth and season to taste.
- Transfer to a serving plate, drizzle with a little extra virgin olive oil, top with the crispy chickpeas, and season with freshly ground black pepper.
How to store
Store in an airtight container, in the fridge for up to 4 days, or in the freezer for up to 3 months.
