Ingredients vickys sweet potato hummus gluten dairy egg soy free
1 large sweet potato
400 grams can of chickpeas drained
2 clove garlic peeled
6 tbsp tahini
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 grated zest and juice of 1/2 a lemon
1 olive oil
1 sea salt
1 chopped parsley
how to make vickys sweet potato hummus gluten dairy egg soy free
Preheat the oven to gas 4 / 180C / 350°F. Wash the potato then place directly on the middle rack and bake for around 40 - 60 minutes (depending on size) until fork tender. When done, scoop out the flesh and put into a blender
Toast the seeds lightly in a dry pan then grind into a powder
Add to the potato flesh (in the blender) the chickpeas (keep some back to garnish), garlic and tahini and blitz.
Add in the ground seeds, lemon juice, zest, 1 tbsp of the salt and around 3 tbsp of the oil and blitz again
If the mixture is too thick add a little more oil and blitz again until you have a smooth puree
Season to taste and serve in a bowl with the reserved chickpeas, chopped parsley and a drizzle of olive oil to garnish
Also tastes delicious with caramelised onion, chilli or sweet peppers added. I love it served inside an avocado with the chopped flesh mixed through, some small prawns and a squeeze of lime, gorgeous!
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