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Roasted Sweet Potato Hummus

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Ingredients
  

  • 450 g of sweet potato cubed
  • sumac optional
  • paprika
  • olive oil
  • 2 cloves of garlic crushed
  • 1 400 g tin of no added salt chick peas drained (reserve liquid)
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • juice of a lemon
  • 2 tablespoons of romage frais or Greek yogurt
  • 1 tablespoon of tahini paste
  • a little black pepper

Instructions
 

  • Preheat oven to 200c or 400f
  • Place sweet potato in an oven proof dish, drizzle with a little olive oil and sprinkle with paprika and sumac to coat. Bake in the oven till softened.
  • Add the chick peas, sweet potato, fromage frais, juice of a lemon, cumin, paprika, garlic, tahini paste and a little black pepper to a blender and blend until you have a smoothish paste. Add some of the reserved chick pea liquid until hummus is to a consistency you like.
  • Serve with vegetable crudites or crackers.
  • The hummus should keep for approx 1 week in an airtight container (if it lasts that long)