Sweet potato hummus with honey roasted cashew nuts
I have been meaning to make this recipe from Healthy Food (healthyfood.co.uk) for ages but never seemed to have all the ingredients in the house at the same time. Chickpeas weren't the problem - I think I could possibly sell tins of those from my larder! However, sweet potatoes don't sit in my veggie basket for long and honey roasted nuts of any variety seem just to disappear.
So when I spotted the cashew nuts, by chance, in a shop this morning I knew this would have to be the day!
✔️ 400g sweet potatoes, peeled and cubed
✔️ 1 tbsp extra virgin olive oil
✔️ 1 x 400g tin no added salt chickpeas, drained and rinsed
✔️ 2 tbsp tahini
✔️ Juice 1 lemon
✔️ 1 garlic clove, chopped
✔️ 2tbsp chopped coriander leaves
✔️ 2 tbsp chopped honey-roasted cashews
✔️ 1tsp chilli flakes
✔️ 2tsp extra virgin olive oil, to drizzle
Prep time: 15 mins
Cooking time: 30 mins
Heat the oven to 200°C/fan 180°C/gas 6. Toss the sweet potato chunks in the oil, season with black pepper and spread evenly on a baking tray. Bake for 25–30 min until the sweet potatoes are tender and golden. Set aside to cool.
Put the cooled sweet potatoes, chickpeas, tahini, lemon juice and garlic in a food processor. Whizz with enough warm water to make a smooth mixture, then season with pepper.
Sprinkle over the coriander (I actually used flat leaf parsley), cashews, chilli flakes and a final drizzle of olive oil.
Top tip: take time to add the warm water very gradually for a creamier texture.