Friday, 21 November 2014

Sweet Potato Hummus (a dip with a difference)

This is one of those easy recipes to prepare but when you serve it up for friends to enjoy it becomes a talking point. I love it because it is full of flavor and interesting to eat especially with a nice bottle of craft beer. Serve it with toasted sour dough or simply crisps or anything else you can think of.

1 large sweet potato, baked in a hot oven until very tender
400g tin of chickpeas
2 garlic cloves peeled
100ml tahini
½ teaspoon of cumin seeds
½ teaspoon of coriander seeds
Zest and juice of ½ lemon
Olive oil
Sea salt
1 tablespoon of chopped flat parsley

Scoop the flesh out of the sweet potato. Put the flesh, chickpeas, garlic and tahini in a food processor and blitz until smooth. Heat the cumin and coriander seed in a dry frying pan until they become fragrant, pound in a pestle and mortar until finely ground. Add to the processor with the lemon juice and zest, 1 teaspoon of salt and 3 -4 tablespoons of good quality extra virgin olive oil. Blitz together until the hummus is nice and smooth and not stiff.

Serve in a nice bowl with the chopped parsley on top.

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