Sweet potato houm­mos

Healthy Food Guide (Australia) - - RECIPES -

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

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