Two posts in one day?! What is this madness?! I decided to make up for my lack of blogging with not one, but two post and just to sweeten the deal its a delicious recipe.
This is a lovely hummus that is great for dipping and spreading, roasting the sweet potato really adds extra flavour and nutrients.
SWEET POTATO HUMMUS – 2 cups
- 1 large sweet potato, peeled and cubbed
- 1 can chickpeas, drained and rinsed
- 4 tbsp olive oil
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp tahini – optional ( I prefer not to add it)
- juice of one small lemon
- salt and pepper to taste
- Extra olive oil for sweet potato
Preheat oven to 200c or 400f.
Place the sweet potato in an oven proof dish, drizzle with olive oil and toss. Bake in oven until softened about 10 -15 minutes. Remove and cool.
Toss all the ingredients into a blender and blend until creamy, you might have to add a little water as you go for a creamer consistency. Drizzle with olive oil and serve.