Sweet Potato Hummus

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Course: Healthy snacks, Lunch
Cuisine: Dairy Free, Family Friendly, Gluten Free, Vegan, Vegetarian
Ingredients Method

Ingredients
  

  • 3 medium Sweet potatoes
  • 2 tbsp Olive oil
  • 1 tin Chickpeas drained
  • 2 tbsp Tahini
  • 2 garlic cloves peeled
  • Juice of 1 lemon
  • 1 tsp smoked paprika
  • 1/2 tsp Cayenne paprika
  • 1/2 tsp cumin

Method
 

  1. Preheat the oven to 200/180/Gas mark 4
  2. Prick the sweet potatoes and place on the middle shelf in the oven for 45 minutes and place them to one side once cooked through and allow to cool slightly.
  3. Add all of the other ingredients into the food processor, once the sweet potatoes have cooled enough to handle peel the skin off and to the food processor.
  4. Whizz together until well blended, Keeps for 2-3 days in the refrigerator in an airtight container.

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