Better Homes and Gardens (Australia) - - Healthy Recipes -

Prepa­ra­tion time 10 mins Cook­ing time 30 mins Serves 8–10

180g peeled, sliced raw sweet potato ½ red onion, thickly sliced

2 cloves gar­lic

4 Tbsp ex­tra vir­gin olive oil,

plus ex­tra to serve

Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 x 400g cans chick­peas,

drained and rinsed

2 Tbsp lemon juice

1 Tbsp tahini

Finely chopped chives, to serve Roughly chopped al­monds, to serve Sumac, to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Line a large oven tray with bak­ing pa­per. Place sweet potato, onion and gar­lic on pre­pared tray, driz­zle with 2 ta­ble­spoons of the oil, sea­son and bake for 30 min­utes or un­til just tender. Set aside to cool to room tem­per­a­ture. STEP 2 Put chick­peas in the bowl of a food pro­ces­sor. Add juice, tahini and rest of the oil. Pulse un­til roughly chopped. Add cooled sweet potato mix­ture. Process un­til a thick, smooth mix­ture forms. Sea­son and spoon into a wide serv­ing bowl. STEP 3 Top hummus with a lit­tle ex­tra oil, then scat­ter over chives, al­monds and a pinch of sumac. Serve with crack­ers.

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