Oh so yummy sweet potato hummus

So quick and easy to do, with lots of goodness. Why not give it a go.

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Hummus

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

smoked paprika

sumac

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.!

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Vegan smoked tofu with Greek Salad

Vegan smoked paprika tofu with Greek salad _ a lovely fresh tasty meal. This was a very quick and easy meal to make using Tofoo Co organic smoked tofu which was marinated with cumin, smoked paprika, lemon, sesame oil, salt and pepper. Topped off with hummus and tahini lemon dressing.

This is probably the tastiest, nicest vegan meal I  have made since eating a plant based diet. It has been just over a year since I decided to try a plant based diet, I have been a vegetarian for nearly thirty years and only had to give up a few things. I imagined I would struggle to go without cheese but to be honest this has not been a problem. Violife produce a fantastic range of plant based cheeses, feta being one of my favourites. I have found it a little difficult when dining out but providing you telephone ahead restaurants will normally accommodate.