Sweet potato hummus
Sweet potato hummus
Scrumptious sweet potato hummus.
Vegan, nut free, soy free | Serves 6-8 | DIP
Ingredients:
- 130g sweet potato
- 1x 230g chickpea can(drained weight), drained and washed
- 2 cloves of garlic
- 1 teaspoon of tahini
- 2 tablespoons of olive oil
- Salt and pepper
- 1/2 teaspoon of garlic granules and oregano
- 5 tablespoons of chickpea water (aquafaba)
Steps:
Preheat the oven to 180°C.
Place the sweet potato on a baking tray and bake for 30-40 minutes until soft.
Once cooked, cut it in the middle and let it cool for 10 minutes.
In a food processor, add the flesh of the sweet potato and all the remaining ingredients (except from the aquafaba) and blitz them.
Add few tablespoons of the aquafaba at a time and blitz, continue until you have used all the aquafaba and the hummus is smooth.
Taste and adjust the seasoning to your preference.
Happy cooking everyone!
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