Slimming World from a sarcastic stressed-out Mummy's point of view!

Saturday, 13 August 2016

Recipe- Roasted Sweet Potato Hummus, a taster night fave

Every now and then at most Slimming World groups they have what they call a taster night (or morning if you go to a morning group. Who doesn't love a bit of diet coke chicken at 10am?) Everyone (or those who can be bothered) makes a Slimming World friendly dish and brings it along for everyone to try, along with the recipe. Everyone is so hungry after starving themselves in anticipation of weigh in the food gets inhaled within seconds, and everyone declares how good it was. You then go home and try to recreate it, but find out it was only nice because you were so hungry and actually you'd rather have a ryvita. I don't always bring something along but since the biggest two offspring were staying at their Nan's a few days this week I had time to whip up some hummus in between sitting up the baby umpteen times because she gets onto her tummy and can't get back up again. Oh, my life is just go go go. Anyway, this hummus was actually bloody lovely, nothing like proper hummus but a good substitution and syn free so good to have in the fridge for when you just neeeed something. I've been looking for a good hummus recipe, and kind of mashed a couple together here and I was pretty happy with the result. I used cottage cheese because I've found in the past that yogurt or fromage frais it a little bit tart, cottage cheese gives the creaminess without the sourness. If you are of the opinion that hummus is just mashed chickpeas without tahini, I respect your opinion. Add a tablespoon of tahini paste for 4 1/2 syns.

To make Roasted Sweet Potato Hummus you will need:

  • 1 medium/large sweet potato
  • 400g tin of chickpeas
  • juice of 1 lemon
  • 1tsp paprika
  • 1 tsp cumin
  • 2 cloves of garlic (or more if you're single)
  • 2 tablespoons of cottage cheese
  • salt and pepper
Roast the sweet potato in it's skin for about an hour and then leave to cool. Drain the chickpeas, but keep the water. Crush the garlic. Once it's cool enough the sweet potato skin should just slide off and you'll be left with the mushy flesh. Chuck everything except chickpea water in a blender and blend to a smooth paste. If you find the hummus is too thick, add a bit of the chickpea water until you get the consistency you like. I think I added about 6 tablespoons to mine. You can also add some fresh coriander if you like it, but I think it's foul so have a word with yourself. Serve with crudites (raw veg dear) or toast/pitta from your HEB. It also makes a great topping for a jacket spud, or is lovely in a sarnie with some warm roast veg.

I dished this up at a taster morning on Tuesday and everyone lapped it up (not literally, that would be a little bit inappropriate. I know us fatties can't control ourselves but we're usually ok in public) and said it was lovely. Maybe they were just being polite, but I liked it.


No comments:

Post a Comment