Spicy sweet potato hummus
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4-6 as a snack
Skip to ingredients
Showing items 1 to 3 of 6
- 2 medium sweet potatoes(about 400g), peeled and cut into 2cm cubes
- 3 tbsp olive oilplus extra for drizzling
- 1⁄2 tsp chilli flakesplus extra to serve (optional)
- 1 tsp smoked paprika
- 3 garlic clovesunpeeled
- 2 tbsp tahini
- 1 lemonjuiced
- vegetable cruditésbreadsticks or crackers and pitted olives, to serve
Nutrition: Per serving (6)
- kcal149
- fat9g
- saturates1g
- carbs14g
- sugars7g
- fibre3g
- protein2g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
step 2
Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
step 3
With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.
