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:

1. Preheat the oven to 180°C.

2. Place the sweet potato on a baking tray and bake for 30-40 minutes until soft.

3. Once cooked, cut it in the middle and let it cool for 10 minutes.

4. In a food processor, add the flesh of the sweet potato and all the remaining ingredients (except from the aquafaba) and blitz them.

5. Add few tablespoons of the aquafaba at a time and blitz, continue until you have used all the aquafaba and the hummus is smooth.

6. Taste and adjust the seasoning to your preference.

Happy cooking everyone!