Description
This recipe for sweet potato hummus is perfect as a dip at a party or for a lazy evening with chips or veggies. It is gluten-free, lactose-free, low FODMAP.
Ingredients
Scale
- 350 g sweet potato
- Juice from ½ lemon
- 320 g canned chickpeas
- 4 tbsp tahini
- 2 tbsp garlic infused olive oil
- 2 tbsp cumin
- 1 tsp smoked paprika
- A pinch of chilli pepper
- Salt and pepper
Instructions
- Cut the sweet potato into cubes and boil until soft.
- Drain the chickpeas and rinse them with water.
- If you don’t have garlic infused olive oil you can make it yourself by heating two tablespoons of olive oil in a pan. Add two cloves of garlic to the oil when it is hot and bake it for a while. Remove the garlic cloves from the oil and use the oil in the recipe.
- Put the sweet potato, chickpeas, olive oil, lemon juice and tahini together and add the spices. Blend everything into a smooth mixture. Add water or a bit of extra olive oil if the hummus is too dry. Taste the hummus and flavour with extra pepper, salt or the other spices if necessary.
- Serve the sweet potato hummus with (gluten-free) bread/crackers, veggies such as carrots or cucumber or tortilla chips
- Prep Time: 40 mins