Sweet Potato and Hemp Seed Hummus
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Sweet Potato and Hemp Seed Hummus
Recipe by Magdalena Roze
Ingredients
400g sweet potato (to yield around 250g mash) (buy x 2 to pre-cook sweet potato)
150g dried chickpeas, soaked overnight in 3 cups filtered water
1 garlic clove, chopped or crushed
2 tablespoons hemp seeds
Juice of 1 lemon
2 tablespoons olive oil, plus extra to drizzle
1/2 cup Aquafaba (reserved stock from cooking chickpeas)
Salt and pepper
To serve:
Toasted sesame seeds, olive oil, smoked paprika.
METHOD
Preheat the oven to 180 degrees. Place the sweet potato on a baking tray lined with baking paper, score it with a knife in a few spots, and roast in the oven for 40–45 minutes until soft. Remove the oven and allow to cool before scooping out the flesh. It should yield around 250g.
Meanwhile, drain and rinse the soaked chickpeas and place in a saucepan and fill it with water, at least 3cm above the chickpeas. Bring to the boil, then reduce heat and simmer for 1–2 hours until they’re soft. Leave the chickpeas in the water to cool.
When ready, place the roasted sweet potato, cooked chickpeas (reserving around 50g to use as a garnish), garlic, hemp seeds, lemon and olive oil in a food processor and blitz until smooth. Add your 1/2 cup of chickpea cooking water (aquafaba) slowly and whiz some more until you reach your desired consistency. You may need to add extra water to make it nice and smooth. Season with salt and pepper.
Using a spatula, spoon your sweet potato hummus onto a serving dish or into a bowl. Drizzle with olive oil, garnish with your reserved chickpeas and season with paprika, salt and pepper. Serve with crackers, corn chips or crudités.
