This recipe should really be titled ‘Rob’s sweet potato hummus’ he wanted to use the many sweet potatoes we bought from the farmers markets and was in need for something as a little snack to take to work.
What I loved about this recipe was how delicious it was! This is the perfect 3.30 snack, the sweetness from the sweet potato with the protein from the chick peas will help curb those 3.30itis symptoms. I recommend enjoying this recipe with some fresh carrot or celery sticks, you will feel a lot fresher and your tummy will thank you for leaving those crackers behind.
This recipe is Gluten free, Grain free, Dairy free, Sugar free, Vegan
Ingredients
2 cans of organic chickpeas, rinsed and drained
2 small/medium sweet potatoes baked whole in the oven and skins removed
3 garlic cloves, baked in the oven
a sprinkle of chilli flakes (we used a lot as we love spicy food, but this is up to you)
1/4 teaspoon turmeric and smoked paprika
salt and pepper to taste
juice from one lemon
Method:
1. Place the chickpeas into a food processor and lightly pulse to smash the chickpeas (you want to leave them quite chunky here)
2. add in the sweet potato and remaining ingredients and process until desired consistency.
3. Place into a glass jar to enjoy later or serve and enjoy straight away
*optional: Why not try adding the hummus to your next salad or serve with freshly grilled fresh for a little bit of variety.