Sweet Potato HummusIngredients:
1 400g can chickpeas, rinsed thoroughly (or 240g cooked chickpeas)
1 small/medium sweet potato, peeled cut into chunks and baked
2/3 tsp salt, or to taste
2 garlic cloves
2 tbsp tahini
1/2 tbsp paprika
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
3-6 drops of Tabasco sauce, to taste
Paprika to garnish and olive oil, for drizzling
- Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.
2/3 cup pepitas
1/4 sesame seeds
2/3 cup cashews
2/3 cup almonds
1/4 cup walnuts
1/2 tbsp ground cumin (freshly toasted and ground is better)
2 tbsp coriander
1/2 tbsp mixed spice
salt and pepper to taste
- Preheat oven to 200°C. Arrange all nuts and seeds on a large baking tray and place in the oven for 3-4 mins. If the sesame seeds start to pop it is definitely time to take it out!
- Transfer to the bowl of a food processor and process until roughly chopped. Add spices, you may want to add the cumin slowly and taste as you go- once you go too far it is extremely hard to correct. Continue to process until mix is somewhat fine, or to your liking.
Serve with some crusty bread, olive oil and balsamic vinegar.
Store dukkah in an airtight container. Some people say it lasts for up to 12 months, others 2 months... I say it is up to you! If its smells/ tastes funny then obviously don't eat it!!!