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Sweet Potato Hummus with Lime - Easy Dip Recipe. Served in a terracotta tapas dish with fresh coriander garnish and triangle of toasted pitta bread. A dish of olives and a small candle are in the background.
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Sweet Potato Hummus with Lime

Equipment

  • Food processor or handheld blender

Ingredients

  • 400 g chickpeas canned and drained
  • 3 tbsp tahini heaped
  • 100 ml olive oil you may need more depending on preferred texture - or thin with a little water
  • 2 clove garlic crushed
  • 100 g sweet potato cooked until soft
  • 1 lime juiced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp paprika
  • salt to season
  • olive oil extra for drizzling
  • fresh coriander chopped, to garnish

Instructions

  • 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 - or thin with a little water. Add the rest of the ingredients to the processor and blitz again adding more oil or water if you like.
  • Serve drizzled with oil and then some chopped coriander sprinkled on top. It tastes great with toasted pitta bread.

Notes

Microwave the lime for 10 seconds to yield more juice.
This hummus will keep for few days in the fridge.