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Sweet potato hummus


I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over.

 I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge. 

 To make two medium-sized dishes of sweet potato hummus you will need:
1 tin of chickpeas
450g sweet potato
2 garlic cloves
1 lemon
2 tsp cumin
2-4 tbsp oil (dependent upon how thick you want your hummus)

 Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining.

 Throw all of the ingredients into a blender and combine. 

 HOWEVER if you only have a little blender (like me!) and can't get all the ingredients in at once, the trick is to blend the garlic clove, a bit of oil and cumin together first of all to make a kind of paste, and add a little lemon juice, potato and chickpeas at a time to make little batches until you've used all those up before then beating together in a mixing bowl to bring it all together. This takes significantly longer but I have yet to invest in a heavy-duty food processor yet so it'll have to do for now!

 This hummus will be enjoyed with fresh bread tonight, but you can throw it together with some quinoa (which I did for my lunch today), dip carrots/celery/ryvita in it….whatever takes your fancy!

Comments

  1. Surry sis20 January 2015 at 20:14

    Just made this!! Can't find you on snap chat but deelish xx

    ReplyDelete

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