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Sweet Potato Hummus – 3 ways

Appetizer, Lunch

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SERVES:
6
DIFFICULTY:
PREP TIME:
20 minutes
COOK TIME:
25 minutes

Ingredients

  • 400 g sweet potato peeled, cubed
  • 1 tbsp olive oil
  • 400 g chickpeas rinsed, drained
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 garlic
  • olive oil and pita bread crisps to serve

Coriander Hummus with Honey Roasted Cashews

  • 2 tbsp fresh coriander (cilantro) chopped
  • 2 tbsp honey roasted cashews chopped
  • 1 tsp dried chili flakes

Hummus with Pomegranate Molasses and Pistachios

  • 1 tbsp pomegranate
  • 2 tbsp pomegranate arils
  • 1 tbsp pistachios chopped

Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika

  • 2 tbsp fire roasted capsicum strips
  • 40 g feta crumbled
  • 1/4 tsp smoked paprika
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Method

  • Preheat oven to 200C /180C fan-forced. Line an oven tray with baking paper.
  • Place sweet potato on tray and drizzle with oil. Toss well and season.
  • Bake for 20-25 minutes until tender and golden. Set aside to cool
  • Place 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

  • Top hummus with coriander, cashews and chili flakes. Serve drizzled olive oil. Accompany with pita crisps.

Hummus with Pomegranate Molasses and Pistachios

  • Top hummus with pomegranate, molasses and pistachios. Serve drizzled olive oil. Accompany with pita crisps.

Hummus with Fire Roasted Capsicum, Feta and Smoked Paprika

  • Top hummus with fire roasted capsicum, feta and smoked paprika. Serve drizzled olive oil. Accompany with pita crisps.

Notes

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.


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