Sweet potato hoummos
Makes 3 cups Hands-on time 20 min Cooking time 25 min gluten free vegetarian diabetes friendly dairy free 400g sweet potato,
peeled, cubed 1 tablespoon olive oil 1 x 400g can no-added-salt
chickpeas, rinsed, drained 2 tablespoons tahini 2 tablespoons lemon juice 1 garlic clove, chopped Olive oil and pita bread
crisps, to serve (optional) 1 Preheat oven to 180°C. Line a baking tray with baking paper. 2 Place the sweet potato on the tray and drizzle with oil. Toss well and season with cracked black pepper. Bake for 20–25 minutes, or until sweet potato is tender and golden. Set aside to cool. 3 Place sweet potato, rinsed chickpeas, tahini, lemon juice and chopped garlic in a food processor. Process with enough warm water until the mixture is smooth. Season. Serve the hoummos drizzled with olive oil. Accompany with pita crisps, or crackers and/or vegie sticks.
Chickpeas are a great source of fibre & plant-based protein