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
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 2-4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 762 |
| Fat | 50.6g |
| Saturates | 7.1g |
| Protein | 19.4g |
| Carbs | 69.2g |
| Sugars | 9.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
