This sweet potato and tahini hummus has heat from the spices, zest from the lemon, and earthiness from the chickpeas and tahini. We serve them with a side of plump baby corn for added crunch
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6.
Peel and cube the sweet potatoes and place in a roasting tray. Drizzle with 1 tbsp of olive oil and season with 1 tsp of salt. Roast for approx. 15-20 minutes or until tender. Set aside to cool.
Combine the chickpeas, tahini, garlic, 3 tbsp of olive oil, ½ tsp of salt, 1 tsp paprika, cumin, cayenne and lemon juice in a food processor and blend until smooth, approx. 1 minute. Scrape down the sides as needed.
With the food processor running on low, slowly pour in 125ml of ice-cold water (you may not need all of it).
Once the hummus has reached the desired consistency, place it into a serving bowl and top with the rest of the olive oil, smoked paprika and sesame seeds.
Serve with the baby corn dippers.