February 28, 2017
The perfect pre-dinner snack.
400 g Sweet Potato, peeled, cubed
400 g can chickpeas, rinsed, drained
Olive oil and pita bread crisps, to serve
Coriander Hummus with Honey Roasted Cashews
2 tbsp chopped honey roasted cashews
Hummus with Pomegranate Molasses and Pistachios
1 tbsp 2 tablespoons pomegranate
Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika
1Preheat oven to 200C /180C fan-forced. Line an oven tray with baking paper.
2Place sweet potato on tray and drizzle with oil. Toss well and season.
3Bake for 20-25 minutes until tender and golden. Set aside to cool
4Place sweet potato, chickpeas, tahini, lemon juice and garlic in a food processor. Process with enough warm water until smooth. Season. Serve drizzled olive oil. Accompany with pita crisps.
Coriander Hummus with Honey Roasted Cashews
1Top hummus with coriander, cashews and chili flakes. Serve drizzled olive oil. Accompany with pita crisps.
Hummus with Pomegranate Molasses and Pistachios
1Top hummus with pomegranate, molasses and pistachios. Serve drizzled olive oil. Accompany with pita crisps.
Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika
1Top hummus with fire roasted capsicum, feta and smoked paprika. Serve drizzled olive oil. Accompany with pita crisps.