Sweet Potato Hummus

10 Feb
Sweet Potato Hummus

Sweet Potato Hummus

Whilst I’m away for the weekend with Mr B, I thought I’d leave you with this healthy hummus recipe. Hope you like it!

The humble chickpea has taken the world by storm in recent years, with hummus no longer purely consigned to a middle eastern meze plate. Now a quick scan of the chiller cabinet in any supermarket reveals every kind of hummus imaginable: wasabi, chilli, sweet red pepper, coriander, you name you can get it.

I am usually a hummus purist. I love chickpeas and the traditional garlic, tahini, chickpea combo of plain honest hummus goodness.

However, this recipe for Sweet Potoato Hummus has forced me to change my mind. The combination of sweet potato and middle eastern spices of cumin and corriander seeds compliment the earthiness of the chickpeas perfectly. The outcome is a moreish, deeply flavoured dip that is delicious and inherently natural to hummus’ roots.

I still can’t say I’m inclined to buy wasabi hummus – as much as I love the wasabi flavour in the right context, in my mind wasabi and chickpes is a clash of food cultures a step too far, but that may just be me! But I won’t always veer towards plain old traditional hummus and I shall definitely be making this Sweet Potato Hummus again soon.

To make this Sweet Potato Hummus, you will need:

Ingredients for Sweet Potato Hummus

Ingredients for Sweet Potato Hummus

  • 1 large sweet potato
  • 400g / 140z can of chickpeas
  • 2 cloves of garlic, peeled
  • 3 tbsps tahini
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • zest and juice of 1 lemon
  • 6-8 tbsps olive oil
  • pinch of sea salt to taste
  • 1 tbsp chopped fresh parsley

This quantity serves approx 8, or enough for a week of light lunches for 1 person. It will happily keep in the refrigerator in a plastic tub for a week.

Chickpeas and Sweet Potato flesh in blender.

Chickpeas and Sweet Potato flesh in blender.

Keep adding olive oil until you reach a smooth consistency.

Keep adding olive oil until you reach a smooth consistency.

  1. Scrub the sweet potato skin and then stab through to the flesh a few times with a sharp knife.
  2. Wrap the sweet potato in kitchen paper and microwave on full power for 5 – 10 minutes until the sweet potato is cooked and soft, turning the sweet potato over half way through cooking.  **NB, the cooking time for the sweet potato will depend entirely on how big your potato is, a bit of trial and error here I’m afraid. Of course you could cook your sweet potato in a conventional oven too, it will just take much longer. The most important thing is to get the sweet potato really soft.
  3. Whilst the sweet potato is cooking, dry fry the coriander and cumin seeds in a frying pan until you can smell their fragrance (should take just a few minutes). Then tip into a pestle and mortar and set aside.
  4. Once your sweet potato is cooked and cool enough to handle, scoop out the flesh.
  5. Put the sweet potato flesh, chickpeas and tahini into a food processor or blender. Crush/mince the garlic and add to the food processor. Blitz until well combined.
  6. Finely grind the cumin and coriander seeds in the pestle and mortar.
  7. Add the finely ground seeds, the lemon zest and juice and a pinch of salt to the blender and blitz to combine.
  8. Gradually add the olive oil during the course of blitzing until you get a nice smooth hummus type consistency.
  9. Once well combined and at your preferred consistency, season to taste.
  10. Transfer your hummus to a bowl and allow to cool (though it is quite tasty warm too), sprinkle with the parsley and serve with freshly chopped veggies, rice cakes or pittas for a light and healthy lunch.
Fresh veggie to dip into Sweet Potato Hummus

Fresh veggies to dip into Sweet Potato Hummus

Finished product.

Finished product.

Recipe adapted from The Guilt Free Gourmet by Jessica and Jordan Bourke.

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