Sweet Potato Hummus
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Sweet Potato Hummus
Ingredient
150g cooked sweet potato flesh
300g cooked chickpeas
50g tahini
125ml lemon juice
150ml Red Island extra virgin olive oil
1 large garlic clove
Salt and pepper to taste
Garnish:
Half a brown onion (roasted in the oven until golden and crispy)
Toasted white and black sesame seeds
Smoked paprika
Finely sliced chives
Method
This one’s pretty bloody easy.
Place everything in a food processor and blitz it until it’s smooth.
Tips:
Roast the sweet potato whole in the oven at 160 degrees until it’s tender. Then slice open the potato lengthways and scoop out the flesh with a spoon.
Cook the chickpeas in chicken stock. It’ll add to their flavour.
Recipe by Andy Allen
