Turn hummus into a healthy snack with sweet potatoes and with a delicious twist thanks to Arvinda’s Garam Masala
2 cups cooked sweet potato
2 tbsp olive oil
2 garlic cloves, peeled
1 tsp toasted cumin seeds
1 can chickpeas1 can = 14oz
¼ cup tahini
½ lemon, zested and juiced
1 tsp salt
freshly cracked pepper to taste
extra virgin olive oil for drizzling
chopped fresh cilantro (optional)
1
Place the sweet potatoes, olive oil, garlic garam masala and cumin seeds in the bowl of a food processor.
2
Partially drain the chickpeas. Add chickpeas and remaining liquid, along with the tahini, lemon zest, juice and salt.
3
Process until very smooth. Season with additional salt if needed and some freshly cracked pepper.
4
Transfer to a bowl. Garnish with an additional drizzle of olive oil and chopped cilantro if using.
5
Serve with fresh veggies and pieces of pita and naan bread.
6
Note: for a spicier version, you can add a spoonful of chili paste or harissa in step 4.
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Ingredients
2 cups cooked sweet potato
2 tbsp olive oil
2 garlic cloves, peeled
1 tsp toasted cumin seeds
1 can chickpeas1 can = 14oz
¼ cup tahini
½ lemon, zested and juiced
1 tsp salt
freshly cracked pepper to taste
extra virgin olive oil for drizzling
chopped fresh cilantro (optional)