SWEET POTATO HUMMUS

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.