I’m quite a purist when it comes to Middle Eastern food so I’m surprised to find myself posting this recipe. The fact is, it’s delicious! It’s hummus with a twist – a tasty, healthy twist. The lime juice and zest play with sweet potato in a really interesting way. Try it to see for yourself.
Serve it like regular hummus, with some bread for scooping, or inside a pita or wrap, with veggies and pickles.
Sweet Potato Hummus
Ingredients
For the tahina
- 2-3 tbs tahina paste
- Approx 2 tbs water
- Approx 1.5 tsp lemon juice
- 1 tsp extra virgin olive oil
- Salt, black pepper
- 1 medium sweet potato peeled and cubed
- 400 grams or 1 jar cooked chickpeas
- 1 -2 cloves garlic – crushed
- 1 tsp crushed coriander seeds
- 1/2 tsp paprika
- 1 lime : zest and juice
- Salt, black pepper
- Pinch or two chilli powder
- Finely chopped parsley or coriander for garnish
Method
Heat the oven to 200 C/400F degrees. Toss the sweet potato in some olive oil, sprinkle a little salt and roast till soft (about 20 mins)
Meanwhile prepare the tahina Scoop out 3 tablespoons of tahina, mix with a little water and stir vigorously. Add the lemon juice. The tahina will instantly lighten in colour. Add salt, black pepper and olive oil. Consistency should be like thick cream.
Using a zester, prepare the lime zest from at least half the lime.
When the sweet potato is cooked, tip it into a small bowl. Add the drained and rinsed chickpeas, tahina, crushed garlic, spices and juice of the lime. Season well with salt and black pepper and a few pinches of chilli . Blend till smooth and creamy.
Add the lime zest and adjust the other seasonings to get the right balance of flavours. Add a little water if it’s too thick and heavy, or a little olive oil to further loosen it up and enhance the flavour. Garnish with a sprinkling of parsley or coriander.
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Note my beautiful new Michael Minkoff bowls. I originally ordered them as a buddha bowls but now I use them for just about everything! More about them coming next…