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Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus is a smoky and spicy alternative to classic hummus. Chunks of sweet potato are roasted with spices such as cumin, coriander and fennel seed before combining with the usual chickpeas, tahini sesame paste and lemon plus a hit of smoked paprika.
Course Appetizer, Main Course, Side Dish, Salad
Cuisine Mediterranean, Middle Eastern
Keyword hummus, sweet potato hummus
Servings 4

Ingredients

  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp fennel seed
  • 0.5 tsp chilli flakes
  • 2 cloves garlic finely chopped
  • 250 g sweet potato peeled and in 2cm dice
  • 1.5 tbsp olive oil
  • 0.5 tsp ground black pepper
  • 150 g cooked chickpeas
  • 2-3 tbsp tahini sesame paste
  • 150-200 ml cooking liquor from chickpeas, vegetable stock or water
  • 75-100 ml lemon juice
  • 1 tsp smoked paprika
  • to taste ground cumin

Instructions

  1. Preheat oven to 200C/400F/Gas 6

  2. Sprinkle all the spices over the sweet potato chunks, add the garlic, drizzle with the olive oil, season with salt and pepper then stir all together.

  3. Roast in the oven until the sweet potato is soft and browned (20-30 mins). Remove the dish from the oven and set aside.

  4. In a large jug or food processor, combine all the contents of the oven dish with the chickpeas, 2 tb tahini, 150ml stock, 75ml lemon juice and the smoked paprika.

  5. Use a stick blender or process until combined and smooth. Add more stock, lemon juice, tahini, seasoning, smoked paprika or ground cumin to achieve your preferred taste and consistency.

  6. Leave in the fridge for an hour or so to meld the flavours. Best served at room temperature