This is one of those easy recipes to prepare but when you
serve it up for friends to enjoy it becomes a talking point. I love it because
it is full of flavor and interesting to eat especially with a nice bottle of
craft beer. Serve it with toasted sour dough or simply crisps or anything else
you can think of.
1 large sweet potato, baked in a hot oven
until very tender
400g tin of chickpeas
2 garlic cloves peeled
100ml tahini
½ teaspoon of cumin seeds
½ teaspoon of coriander seeds
Zest and juice of ½ lemon
Olive oil
Sea salt
1 tablespoon of chopped flat parsley
Scoop the flesh out of the sweet potato. Put
the flesh, chickpeas, garlic and tahini in a food processor and blitz until
smooth. Heat the cumin and coriander seed in a dry frying pan until they become
fragrant, pound in a pestle and mortar until finely ground. Add to the
processor with the lemon juice and zest, 1 teaspoon of salt and 3 -4
tablespoons of good quality extra virgin olive oil. Blitz together until the
hummus is nice and smooth and not stiff.
Serve in a nice bowl with the chopped parsley on top.
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