Spicy Sweet Potato Hummus
Serves
6
Total Time
1hrs
Calories
239
Classic hummus with a twist - the baked sweet potato thickens up the dip and gives it an earthy sweetness. Spicy cayenne and smokey paprika give it a nice rich flavour with a kick. Makes about 2-3 cups of hummu...
- Sweet potato2
- Olive oil3 tablespoons
- Canned chickpeas250 gdrained, rinsed
- Tahini3 tablespoons
- Garlic clove3peeled
- Lemon1juice of
- Lemon½zest of
- Sea saltas needed
- Cayenne pepper1 ½ teaspoons
- Smoked paprika½ teaspoon
- Ground cumin¼ teaspoon
- Olive oilas needed
- Sesame seedsas needed
- Cayenne pepperas needed
Ingredients
- 1. Pre-heat oven - 210°C
- 2. Add sweet potato to a clean baking dish
- 3. Bake until soft - 50 min
- 4. Remove and let cool
- 5. Add olive oil, canned chickpeas, tahini, garlic clove, lemon, lemon, sea salt, cayenne pepper, smoked paprika and ground cumin to a clean food processor bowl
- 6. Let sweet potatoes cool enough before handling. Peel by hand or with a knife
- 7. Transfer potatoes to food processor bowl
- 8. Blend well
- 9. Drizzle with olive oil
- 10. Garnish with sesame seeds
- 11. Sprinkle with cayenne pepper
- 12. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
