المكونات
- Medium SpinneysFOOD Beauregard Sweet Potatoes 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- SpinneysFOOD Flaky Sea Salt 1 ½ tsp
- SpinneysFOOD Organic Chickpeas 1 x 400g tin
- Tahini 125ml
- Garlic clove 1
- Smoked paprika 1 ¼ tsp
- SpinneysFOOD Fine Cumin 1⁄2 tsp
- SpinneysFOOD Fine Cayenne Pepper 1⁄4 tsp
- Lemon juice 2 tbsp
- SpinneysFOOD Bottled Drinking Water 125ml
- SpinneysFOOD White Sesame Seeds 1⁄4 tsp
- Baby corn 200g
Nutrition (Per serving)
- سعرات حرارية 762
- دهون 50.6g
- المشبعة 7.1g
- بروتين 19.4g
- الكربوهيدرات 69.2g
- السكريات 9.1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Sweet potato and tahini hummus with baby corn dippers
Middle Eastern 15 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Peel and cube the sweet potatoes and place in a roasting tray. Drizzle with 1 tbsp of olive oil and season with 1 tsp of salt. Roast for approx. 15-20 minutes or until tender. Set aside to cool.
- Combine the chickpeas, tahini, garlic, 3 tbsp of olive oil, ½ tsp of salt, 1 tsp paprika, cumin, cayenne and lemon juice in a food processor and blend until smooth, approx. 1 minute. Scrape down the sides as needed.
- With the food processor running on low, slowly pour in 125ml of ice-cold water (you may not need all of it).
- Once the hummus has reached the desired consistency, place it into a serving bowl and top with the rest of the olive oil, smoked paprika and sesame seeds.
- Serve with the baby corn dippers.