Ingredients:
- 400g Sweet Potato, peeled, cubed
- 1 tablespoon olive oil
- 400g can chickpeas, rinsed, drained
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, chopped
- Olive oil and pita bread crisps, to serve
Method:
- Preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper
- Place sweet potato on tray and drizzle with oil. Toss well and season
- Bake for 20-25 minutes until tender and golden. Set aside to cool
- Place sweet potato, chickpeas, tahini, lemon juice and garlic in a food processor. Process with enough warm water until smooth. Season. Serve drizzled olive oil. Accompany with pita crisps
For extra bang:
Top hummus with fire roasted capsicum, feta and smoked paprika!
