Sweet Potato Hummus

METHOD

1. Begin by preheating your oven to 200°C (180°C fan). Prepare a baking tray lined with parchment paper, ensuring it's ready for the sweet potatoes.

2. Thoroughly wash and dry the Albert Bartlett Sweet Potatoes, then prick them all over with a fork. This allows for even cooking and prevents any unwanted explosions in the oven.

3. Place the sweet potatoes on the prepared baking tray and drizzle them with a tablespoon of olive oil. Gently rub the oil into the skin to ensure they are evenly coated. Bake in the preheated oven for approximately 45 minutes to 1 hour until the sweet potatoes are tender and can be easily pierced with a knife.

4. While the sweet potatoes are baking, it's time to prepare the spicy hummus base. In a small frying pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper, and sauté for about 2 minutes, until the spices become fragrant. Remove from heat and set aside.

5. Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Slice each potato in half lengthwise and scoop out the flesh into a food processor.

6. Add the drained and rinsed chickpeas, sautéed spice mixture, lemon juice, and tahini to the food processor with the sweet potato flesh. Season with salt and pepper to taste.

7. Blend all the ingredients until smooth and creamy, scraping down the sides of the processor bowl as needed. If the mixture seems too thick, add a splash of water or olive oil to achieve the desired consistency.

8. Once the hummus is velvety smooth, transfer it to a serving bowl. Drizzle with a little extra olive oil and sprinkle with fresh coriander leaves for a burst of vibrant flavour and visual appeal.

9. Serve your Sweet Potato Hummus with a selection of fresh vegetables, warm pita bread, or crispy tortilla chips.

What you will need