Vickys Sweet Potato Hummus, GF DF EF SF NF
Vickys Sweet Potato Hummus, GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys sweet potato hummus, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Sweet Potato Hummus, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Sweet Potato Hummus, GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook vickys sweet potato hummus, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Prepare 1 large sweet potato
  2. Prepare 1/2 tsp cumin seeds
  3. Prepare 1/2 tsp coriander seeds
  4. Prepare 400 grams can of chickpeas, drained
  5. Make ready 2 clove garlic, peeled
  6. Make ready 6 tbsp tahini
  7. Prepare 1 grated zest and juice of 1/2 a lemon
  8. Take 3 tbsp olive oil or as needed
  9. Take 1 tbsp sea salt or to taste
  10. Prepare 1 chopped parsley
Instructions to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F. Wash the potato then place directly on the middle rack and bake for around 40 - 60 minutes (depending on size) until fork tender. When done, scoop out the flesh and put into a blender
  2. Toast the seeds lightly in a dry pan then grind into a powder
  3. Add to the potato flesh (in the blender) the chickpeas (keep some back to garnish), garlic and tahini and blitz.
  4. Add in the ground seeds, lemon juice, zest, 1 tbsp of the salt and around 3 tbsp of the oil and blitz again
  5. If the mixture is too thick add a little more oil and blitz again until you have a smooth puree
  6. Season to taste and serve in a bowl with the reserved chickpeas, chopped parsley and a drizzle of olive oil to garnish
  7. Also tastes delicious with caramelised onion, chilli or sweet peppers added. I love it served inside an avocado with the chopped flesh mixed through, some small prawns and a squeeze of lime, gorgeous!

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