This dip balances sweet potato with savoury extra virgin olive oil and a pinch of salt to bring out the flavours. This recipe is bound to become a family favourite. Eat your sweet potato hummous with crudities and rosemary, garlic oat crackers for an afternoon snack, or spread it on a sandwich for an extra level of deliciousness.
Sweet Potato ‘Hummous’
- 230g (400g can drained) chickpeas
- 100g roasted sweet potato
- 2 tbsp extra virgin olive oil
- 1 heaped tbsp smooth cashew butter
- Pinch of salt
Place all of the ingredients in your blender or food processor. Pulse to combine the ingredients. You may need to stop and scrape the mixture from the sides if it becomes stuck. I like to blend it so that some of the chickpeas are still chunky, but you can make it smoother if you prefer.
Store in an air tight container in the fridge.