Meet my new favorite hummus recipe - ROASTED SWEET POTATO AND RED CHILI HUMMUS. It's beautifully orange and bursting with flavours, both sweet and spicy. Top it with some chili paste and crushed chili flakes for an extra kick. It's also delicious on toast with avocado slices and chili flakes! Enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 6
Difficulty: 1/10
INGREDIENTS
3 small sweet potatoes, halved
1/2 red chili, halved and seeds removed
1.5 cup cooked chickpeas (240g) - one 400g can without water
1/4 cup water
juice of 1 lemon
2 tbsp tahini
1 tbsp olive oil
2 cloves garlic
1/2 tsp salt
Serving suggestions:
Serve in a bowl on its own or topped with chili paste, crushed chili flakes and sunflower seeds alongside a platter of sliced vegetables of choice.
Delicious on sandwiches topped with avocado and crushed chili flakes. Try it with this multi-seed no-knead bread
INSTRUCTIONS
Preheat the oven to 390°F (200°C).
Lay the halved sweet potatoes and halved chili on a parchment-lined baking tray. Drizzle both with a bit of olive oil, making sure the flesh of the sweet potatoes are well coated and placed skin side up on the sheet.
Bake for 5 minutes, then remove chili from the tray.
Flip the sweet potatoes and bake them for additional 25 minutes.
Remove the sweet potatoes from the oven and set aside to cool.
Scoop the flesh out of the sweet potatoes and discard the peels.
Add all ingredients to a food processor and blend until smooth. If you’d like the consistency to be creamier, add more tahini or olive oil. If you’d like more zest, add more lemon juice. Enjoy!
RECIPE NOTES
* Storage: Store in the fridge in an airtight container.
To make gluten free: This recipe is gluten free.
To make dairy free: This recipe is dairy free.
To make vegan: This recipe is vegan.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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