Feeling adventurous? Why not try this deliciously creative spin on the classic hummus recipe? Adding a unique twist with exotic spices, this dip will add a touch of vibrant colour to any plate whilst tasting heavenly!!! This one is a real crowd pleaser and is guaranteed to send your guests back for seconds.
Prep time: 5 minutes Cook time: 55 minutes Servings: 2 Cups
2 Sweet Potatoes
1 Tin of Chickpeas (drained)
3 Cloves Garlic (minced or crushed)
3 tbsp Tahini
Juice of 1 Lemon
3 tbsp Extra Virgin Olive Oil
2 tsp Cumin
1/2 tsp Paprika
Pinch of Salt and Pepper
Cayenne Pepper (optional to add heat)
- First things first, make sure you preheat your oven to 205°C.
- Place sweet potatoes on a baking sheet and bake in oven for about 40 minutes till tender. Remembering to poke with a fork every so often. Allow to cool.
- Peel the potatoes and puree the flesh along with chickpeas, garlic, tahini, lemon juice, olive oil, cumin, and paprika in a food processor till silky smooth. Turn the heat up with a pinch of cayenne, if desired.
- Spoon the dip into a bowl and serve with your choice of sides. At Adrift we've found that pita chips, carrots and the dip make a delicious pairing.
Time to get dipping!
We hope you’ve enjoyed this recipe made in the Adrift kitchen! If you’ve got any ideas for recipes you’d like us to make, please comment or email them to firstname.lastname@example.org.