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28 Feb

Posted at 15:30h in by
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Sweet Potato Hummus – 3 ways

February 28, 2017

The perfect pre-dinner snack.

  • Prep: 20 mins
  • Cook: 25 mins

Ingredients

400 g Sweet Potato, peeled, cubed

1 tbsp olive oil

400 g can chickpeas, rinsed, drained

2 tbsp tahini

2 tbsp lemon juice

1 clove garlic chopped

Olive oil and pita bread crisps, to serve

Coriander Hummus with Honey Roasted Cashews

2 tbsp chopped coriander

2 tbsp chopped honey roasted cashews

1 tsp dried chili flakes

Hummus with Pomegranate Molasses and Pistachios

1 tbsp 2 tablespoons pomegranate

2 tbsp pomegranate arils

1 tbsp chopped pistachios

Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika

2 tbsp fire roasted capsicum strips

40 g feta, crumbled

1/4 tsp smoked paprika

Directions

1Preheat oven to 200C /180C fan-forced. Line an oven tray with baking paper.

2Place sweet potato on tray and drizzle with oil. Toss well and season.

3Bake for 20-25 minutes until tender and golden. Set aside to cool

4Place sweet potato, chickpeas, tahini, lemon juice and garlic in a food processor. Process with enough warm water until smooth. Season. Serve drizzled olive oil. Accompany with pita crisps.

Coriander Hummus with Honey Roasted Cashews

1Top hummus with coriander, cashews and chili flakes. Serve drizzled olive oil. Accompany with pita crisps.

Hummus with Pomegranate Molasses and Pistachios

1Top hummus with pomegranate, molasses and pistachios. Serve drizzled olive oil. Accompany with pita crisps.

Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika

1Top hummus with fire roasted capsicum, feta and smoked paprika. Serve drizzled olive oil. Accompany with pita crisps.

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