Sweet potato humus

This is a fabulously easy combination that everyone will love – and the kids won’t know how healthy it is for them. You will need to soak the chickpeas overnight.
Serves 6 - the recipe is easy to increase proportionately

INGREDIENTS​:

• ¾ cup (150g) dried chickpeas
• ½ onion, very finely sliced (a mandoline is ideal)
• 1 x 200g (7.5 oz) sweet potato
• 90ml (1/3 cup) extra virgin olive oi
• 50g (1/4 cup) tahini
• Juice of 1 lemon
• 1 garlic clove, chopped
• White and black sesame seeds, smoked paprika (pimento) and finely chopped chives to serve

 

DIRECTIONS:

1. Place chickpeas in a bowl of lightly salted water and soak overnight.
2. Preheat oven to 160C fan forced/320F. Grease 2 baking trays and line with baking paper. Spread the onion in a single layer across the first prepared tray.
3. Pierce the sweet potato all over with a fork, rub with 2 tsp oil and place on the second prepared tray. Place both trays in the oven. Bake onion for 10 minutes or until crisp. Bake sweet potato for 45 minutes or until tender when pricked.
4. Meanwhile, make the hummus. Drain chickpeas and place in a saucepan. Cover with cold water, add 1 tsp of salt and simmer over a medium heat for 40-50 minutes or until tender, skimming off any scum that rises to the surface.
5. Place sweet potato, chickpeas, tahini, lemon juice, garlic and remaining oil in a food processor and whiz until smooth.
6. Spoon hummus into a serving dish, top with roasted onion and scatter with sesame seeds, paprika and chives. Drizzle with extra oil to serve.

 
NB:      This is also delicious made with carrot, pumpkin, cauliflower or artichoke instead of sweet potato.
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