So quick and easy to do, with lots of goodness. Why not give it a go.
1 can of chickpeas, reserve a quarter cup for later
1 sweet potato
half a garlic clove crushed
2 teaspoons of tahini paste
juice of 1 lemon
water or olive oil
salt and pepper
Wash the sweet potato and prick the skin. Place into a microwave and cook for 5 – 7 minutes depending on the size. Allow to cool.
In a processor add the sweet potato flesh and the rest of the ingredients apart from the reserved chickpeas and process until you reach the consistency you like. Add water if the hummus is too thick (if you want a low fat version,) or drizzle some olive oil in until consistency is reached.
Check seasoning and add salt and pepper if required.
With the quarter cup of chickpeas add to a pan with smoked paprika and a dash of oil and cook for 1 minute.
Add hummus to a serving dish, top with chickpeas and sprinkle on sumac.
This can be served as a dip or sandwich filling. Either way you won’t be disappointed.!