This sweet potato hummus can be served with bread as a spread, vegetables as a dip, or with chicken breasts as a condiment.
When it comes to raising children I do not think there is a right way or a wrong way. What I do think that there is a my way and a your way. Hopefully however, parents agree on what is best for their children and don’t work against each other. It can be very frustrating for a child to have different rules from mom and dad. My food philosophy has never changed. When children come to our house I put all the food on the table. They can then help themselves, or say what they want to eat. And my rule is simple. If you dish it up, you eat it. At one stage I did have to add the rule of at least one vegetable with your meal. And for James that was sweet potato. Neither Mark nor James were adventurous eaters when they were younger.
But thankfully that has changed now, and cooking for them is a pleasure. I was actually surprised once when Mark asked me to buy hummus! And so when it came to choosing a recipe from The Guilt-Free Gourmet, I decided that the sweet potato hummus would be it. It was a little homage to the two children who have become amazing men. I served the hummus with a baguette and two other dips when Carli, James and Hannah came for dinner. Hannah is 16 months old and dug right in to the hummus. I gave her a spoon and she fed herself (and the table!) with mmm mmm in between each bite. And she was right, it was yummy!
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Sweet Potato Hummus
- 1 large sweet potato
- 2.5 mls cumin seeds, lightly toasted
- 2.5 mls coriander seeds, lightly toasted
- 400 g tin chickpeas (total weight), drained, reserve some for garnish
- 1 large clove garlic, peeled and roughly chopped
- 90 mls tahini
- 30 mls lemon juice
- 45 mls olive oil, plus extra for drizzling
- Salt to season
- 15 mls fresh coriander, roughly chopped
- Preheat the oven to 200° Celsius
- Place the sweet potato into an ovenproof dish and bake for 90 minutes
- Remove from the oven and set aside to cool
- Grind the seeds using a mortar and pestle until fine
- Place the chickpeas, garlic, tahini, all but a pinch of the spices and lemon juice into a blender
- Process until smooth and then add the flesh of the sweet potato
- Pour in the olive oil and blend until smooth
- Season to taste and place the hummus into a serving dish
- Sprinkle over the reserved spices and chickpeas and top with the coriander
- Drizzle some olive oil over the top and serve