Hummus is so quick and easy to make. The sweet potatoes in this recipe, add a nice sweetness to the hummus, so kids will love it. It is great just as a dip or spreaded on toast, pittas etc.
Baked Sweet Potato Hummus
- 1 400g tin of chick peas, drained (reserve liquid)
- 2 small sweet potatoes
- 2 cloves of garlic, crushed
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- juice of a lemon
- 1.5 tablespoons of tahini
- 2 tablespoons of olive oil
- black pepper
- a little chilli powder to sprinkle on top (optional)
Preheat oven to 200c or 400f
Bake sweet potatoes in skins until soft to touch.
Add the chick peas, sweet potato, juice of a lemon, cumin, paprika, garlic, tahini, olive oil, a little black pepper to season and some of the liquid from the chick peas to a food processor and mix until smooth.
Transfer to a dish and sprinkle on top with a little chilli powder (optional).
Store Hummus in a container in the fridge, it should keep for approx 1 week
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