Roasted sweet potato hommus
We've given your favourite dip a tasty veggie-filled twist. This sweet potato hommus is topped with fresh coriander and crunchy roasted chickpeas.
Note: + Cooling time
- 400g gold sweet potato, peeled, chopped
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 3 small pieces pita bread
- 400g can chickpeas, rinsed, drained
- 1 garlic clove, crushed
- 2 tbs lemon juice
- 1 1/2 tbs tahini
- 1/3 cup (95g) Greek-style yoghurt
- 1/3 cup (80ml) olive oil
- 2 tbs chopped coriander
- 2 tbs roasted chickpeas
Preheat oven to 200°C. Grease a medium roasting pan. Line 3 baking trays with baking paper. Arrange the sweet potato in a single layer in the prepared pan. Spray with olive oil spray. Sprinkle with the cumin and paprika. Season. Bake for 30-35 mins or until tender. Set aside for 20 mins to cool.
Meanwhile, cut each pita bread into 8 wedges. Arrange the bread in single layers on the lined trays. Spray with olive oil spray. Bake, turning bread halfway through cooking, for 7-8 mins or until golden. Set aside to cool.
Process sweet potato, chickpeas and garlic in a food processor until combined. Add the lemon juice, tahini and yoghurt. Process to combine. With the motor running, add the oil in a thin, steady stream until smooth. Season.
Transfer the hommus to a serving bowl. Sprinkle with the coriander and roasted chickpeas. Serve with the pita pieces.
Spice it up: For some heat, add 1 long red chilli, seeded and finely chopped, to the sweet potato mixture in step 3.