This super easy and quick sweet potato and turmeric hummus recipe can be enjoyed as a delicious snack or serve at your next dinner party to keep guests satisfied until the main course.
Hummus Base
Ingredients
1 400g can chickpeas, drained and rinsed
1/3 cup tahini
2 tbsp lemon juice
1 clove of garlic
1 tsp cumin
1/2 tsp paprika, plus extra to top
1 tsp sea salt
4 tbsp
1/2 cup olive oil
Cobs Sweet Chilli and Sour Cream Hip Chips, to serve
Method
Process all ingredients except water and oil until very smooth, adding a little of the water if needed. Add water gradually while processor is still running. Drizzle oil in slowly, adding extra to make desired consistency
Pour into serving bowl, drizzle with extra oil and sprinkle with paprika
Sweet Potato and Turmeric Hummus
Ingredients
1 medium sweet potato (about 370g), peeled and cubed
1 tsp turmeric
½ tsp cumin
½ tsp paprika
2 tbsps olive oil
Dukkah, to top (optional)
Method
Preheat oven 200°C /180°C fan forced
Grease and line an oven tray
In a medium bowl, combine all of the ingredients. Season and toss well
Pour onto the tray and spread out in a single layer. Bake for 30 minutes or until soft. Cool slightly, pour into a food processor and pulse until smooth.
Add Hummus Base Recipe and continue to pulse until fully combined, adding a little oil or water to loosen, or until desired consistency is achieved. Sprinkle with dukkah, if desired
Serve with Cobs Sweet Chilli and Sour Cream Hip Chips
