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.