Sweet Potato & Hemp Hummus
This delicious hummus is the perfect accompaniment to crudités, flatbread and sourdough and also makes a great filling in sangas and wraps.
The base recipe can be pimped up however you like with a drizzle of olive oil, roasted nuts or smoked paprika. I’ve used Mt Elephant Seriously Smokin’ hemp sprinkles.
Enjoy!
INGREDIENTS:
400g sweet potato (to yield around 250g mash)
150g dried chickpeas, soaked overnight in 3 cups filtered water
1 garlic clove, chopped or crushed
2 Tbs hemp seeds
Juice of 1 lemon
2 Tbs olive oil, plus extra to drizzle
1/2 cup aquafaba (reserved stock from cooking chickpeas)
Salt and pepper
To serve:
Mount Elephant “Seriously smokin” sprinkles and/or roasted nuts, olive oil, smoked paprika etc.
METHOD:
Preheat the oven to 180 degrees. Place the sweet potato on a baking tray lined with baking paper, score it with a knife in a few spots, and roast in the oven for 40-45 minutes until soft. Remove the oven and allow to cool before scooping out the flesh. It should yield around 250g.
Meanwhile, drain and rinse the soaked chickpeas and place in a saucepan and fill it with water, at least 3cm above the chickpeas. Bring to the boil, then reduce heat and simmer for 1-2 hours until they’re soft. Leave the chickpeas in the water to cool.
When ready, place the roasted sweet potato, cooked chickpeas (reserving around 50g to use as a garnish), garlic, hemp seeds, lemon and olive oil in a food processor and blitz until smooth. Add your 1/2 cup of chickpea cooking water (aquafaba) slowly and whiz some more until you reach your desired consistency. You may need to add extra water to make it nice and smooth. Season with salt and pepper.
Using a spatula, spoon your sweet potato hummus onto a serving dish or into a bowl. Drizzle with olive oil, garnish with your reserved chickpeas and season generously with Mount Elephant Seriously Smokin’ sprinkles to add delicious flavour. Serve with crackers, corn chips or crudités..
Notes:
400g sweet potato yields approx 250g of roasted sweet potato mash
Cooking chickpeas from scratch is highly recommended for the best result and flavour, but if using canned chickpeas, please use 300g.
Soaking the chickpeas overnight reduces the cooking time and improves digestibility.