Spicy sweet potato hummus
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes
- Serves: 4 persons
- 2medium sweet potatoes (about 400g), peeled and cut into 2cm cubes
- 3tbsp olive oil, plus extra for drizzling
- 1⁄2 tsp chilli flakes, plus extra to serve (optional)
- 1tsp smoked paprika
- 3garlic cloves, unpeeled
- 2tbsp tahini
- 1lemon, juiced
- vegetable crudités, breadsticks or crackers and pitted olives, to serve
Step 1Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
Step 2Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
Step 3With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.