Sweet Potato Hummus

A quick and easy snack that goes well with veggie sticks or rye bread. Add to sandwiches and wraps for extra flavour or with crisps as a dip for extra vitamins and fibre.

Serves 4

  • 2 sweet potatoes

  • 1 roasted red pepper (jarred or homemade)

  • 1 tin chickpeas, drained and rinsed

  • 1 tsp garam masala

  • 2 tbsp tahini

  • Squeeze lemon

  • Pinch salt

  • Drizzle extra-virgin olive oil to serve

Ingredients

  1. Peel sweet potatoes and cut into cubes, place in a sauce pan and boil until tender. Drain and allow to cool for a few minutes.

  2. Once cooled, place sweet potato in a food processor along with all other ingredients and blitz until combined and smooth.

  3. Add the remaining ingredients and blitz until well combined.

  4. Season to taste, serve with veggie sticks or wholemeal bread and a drizzle of olive oil.

  5. Store for 4 days in the fridge.

Method