Ingredients
- 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)
- Calories 762
- Fat 50.6g
- Saturates 7.1g
- Protein 19.4g
- Carbs 69.2g
- Sugars 9.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.