SWEET POTATO AND TAHINI HUM­MUS

donna hay - - Quick Fix -

grate400g400gsweet­potato(ku­mara),peeledand­grated 2 cloves gar­lic, crushed

1 tea­spoon cumin seeds

¹⁄³ cup (80ml) ex­tra vir­gin olive oil

400g can chick­peas (gar­ban­zos), rinsed and drained ¼ cup (70g) tahini

¼ cup (60ml) lemon juice

¼ cup (60ml) wa­ter sea salt and cracked black pep­per

½ tea­spoon smoked paprika, plus ex­tra to serve chilli flakes, to serve mi­cro (baby) lemon balm leaves, to serve Pre­heat oven to 240°C (475°F). Place the sweet potato, gar­lic, cumin and 1 ta­ble­spoon of the oil on a large oven tray and toss to com­bine. Cover with alu­minium foil and cook for 10–15 min­utes or un­til soft­ened.

Place the mix­ture in a food pro­ces­sor and add the chick­peas, tahini, 2 fur­ther ta­ble­spoons of the oil, lemon juice, wa­ter, salt and pep­per and process un­til smooth. Place the re­main­ing oil and paprika in a small bowl and mix to com­bine. Spoon the dip onto a serv­ing plate. Top with chilli flakes, paprika oil, ex­tra paprika and lemon balm to serve. SERVES 6.

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