Irresistible sweet potato hummus made from fine chickpeas, roasted sweet potato and aromatic spices. Perfect as an appetizer, side dish to a bowl or just as a snack. No waste! In just 30 minutes.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8Servings
Calories 182kcal
Ingredients
1Piecemedium sweet potatobrushed and cut into cubes with peel
425gChickpeas cookedEquivalent to a can or a jar, strained and rinsed well
Preheat oven to 215 degrees convection (195 degrees top/bottom heat). Line baking sheet with a permanent baking mat or baking paper.
Spread sweet potato cubes on a baking sheet and place in oven. Roast for 20 minutes.
1 Piece medium sweet potato
Remove from the oven and let cool briefly.
Provide blender. Place chickpeas, roasted sweet potato cubes, lemon juice, garlic cloves, tahini, olive oil, salt, cumin, black pepper, cayenne pepper, and lemon zest in blender and blend to a smooth paste.
425 g Chickpeas cooked, 60 ml Lemon juice, 2 Piece Garlic cloves, 80 g Tahini, 30 ml Olive oil, 1 tbspn Salt, 1 tbspn Cumin, ½ tbspn black pepper, 1/8 tbspn Cayenne pepper, zest of half a lemon, Optional: ½ freshly grated lemon zest or dried
Taste and season if necessary.
Pour into a bowl, smooth and finish with desired toppings.
Pour leftovers into an airtight container and store in the refrigerator. Lasts up to 5 days.