Sweet Potato Hummus
This is a great dip to make when you have leftover sweet potatoes
Makes enough for: 1 batch hummus
Ingredients
- 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
Method
- 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