Sweet potato hummus with chargrilled flatbreads

SERVES 4-5

INGREDIENTS

■ 2 medium sweet

potatoes

■ 2 tbsp olive oil, plu

extra for drizzling

■ ½ tsp chilli flakes, plus

extra for sprinkling

■ ½ tsp ground cumin

■ 1 tsp smoked paprika

■ 2 tbsp garlic-infused

olive oil

■ 3 tbsp tahini ■ 1 lemon, halved for

juicing

■ Sea salt and pepper

■ 1 tbsp zaatar For the flatbreads

■ 220g gluten-free self raising flour, plus extra for dusting

■ ½ tsp baking powder

■ ½ tsp fine sea salt

■ ½ tsp cumin

■ 200g full-fat yoghurt

■ Olive oil, for cooking

1

Heat the oven to 200ºc/180ºc fan/gas mark 6.

2

Peel the sweet potatoes and cut into small chunks. Tip them on to a baking tray.

3

Drizzle over the olive oil and sprinkle on the chilli flakes, cumin and smoked paprika.

Toss everything together so the potatoes are evenly coated, then shuffle them into a single layer.

4

Roast for 30 minutes, or until the potatoes are soft and tender. Remove from the oven and leave to cool.

5

Tip the cooled sweet potatoes into the bowl of a food processor. Drizzle over the garlicinfused olive oil and tahini and squeeze on the juice of the lemon. 6

Blitz for a minute to a chunky purée. Keeping the motor running, slowly add 60-80ml of cold water and blitz until you have a smooth consistency. Spoon the hummus into a serving bowl, season, drizzle with a little extra olive oil and sprinkle over the zaatar and a few extra chilli flakes. 7

To make the flatbread dough, whisk together the flour, baking powder and sea salt.

Add the cumin and yoghurt and combine using a wooden spoon.

8

Knead the dough against the sides of the bowl. Shape into a ball, cover with a clean tea towel and leave to rest for 10 minutes.

9

Divide the dough into six. Generously flour your work surface and roll out the first piece of dough into a thin circle.

Add a little oil to a frying pan and place over a high heat.

When hot, add the flatbread and cook for a couple of minutes on each side, until puffed and golden in colour.

10

Repeat with the rest of the dough, keeping the cooked flatbreads warm under a tea towel as you go. Serve with the hummus.