SWEET POTATO AND TAHINI HUMMUS
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.