100g cooked, mashed sweet potato
Juice of a whole lime (microwave it for 10 seconds to yield more juice)
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
Salt to taste
More oil for drizzling
Fresh chopped coriander to serve
Very very easy. Blitz your chickpeas, tahini, oil and garlic in the food processor. Leave some texture in the bits as it is going to be blitzed again in a minute. Add more or less oil than I’ve stated depending on how runny or thick you like your hummus to be. Add the rest of the ingredients to the processor and blitz again adding more oil if you like.
This hummus will keep for a week in the fridge, oddly I’ve found that although traditional hummus “turns” after 4-5 days, this one still tasted as good after 6-7 days which is useful if you are making it ahead of parties or have some left over to use afterwards. Serve drizzled with oil and then some chopped coriander sprinkled on top. It tastes great with toasted pitta bread.