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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Beetroot hummus

Homemade beetroot hummus

2 cooked beetroot

1 can of chickpeas

1 clove of garlic

1 lemon

1 teaspoon of oil

salt and pepper

Blitz up in a processor.

I had 2 beetroot left so decided to make hummus, which will come in handy for lunch and for lunch for work tomorrow. The colour is fabulous but the taste is even better. The texture is more moist than standard hummus and sweeter. The taste is fresh and I have omitted tahini not because i don’t like it but i had not got any at the time. I think though that tahini might overpower the freshness. I served the hummus with some seeded gluten free wraps, which i toasted. This was served with a mixed salad.

This was so easy to make, I’m going to make some different flavoured hummus rather than buy it from the supermarket. Well that’s my intention. Watch this space.