Last Saturday I had a unique problem. Not an actual problem, you understand, but very much a food-blogger-hungry-girl problem.
As I cruised through Instagram stories (do please follow mine if you’re a fan of cats, food, books, travel and lashings of silliness), it appeared a large chunk of my acquaintance were all out at brunch. This felt especially mean as I’d chained myself to the house for the morning and early afternoon to write and plan and clean, so could not be out at brunch myself. I jest of course, but as I had a five minute break and a play on insta, the hunger was real. What to do?
And then the lovely Charlie and Katy posted a beautiful dish of hummus, and I knew exactly what I had to make – my super-simple sweet potato hummus. I love it and it’s unbelievably easy to throw together. I always keep a tin of chickpeas and a jar of tahini to hand just in case I feel like making hummus, and this sweet potato blend is delish. I didn’t have any cumin in the house, but this still tasted lovely.
Thank you for the inspo, ladies!
Super-simple Sweet Potato Hummus
200g/7oz canned chickpeas, drained and rinsed
3 tbsp tahini (sesame seed paste) optional
2 roasted sweet potatoes (whenever I make roasted sweet potatoes I make a few too many)
1 or 2 tbsp lemon juice
1 or 2 garlic cloves, crushed (with both lemon and garlic, I find tastes vary!)
2 tbsp water
1 tbsp olive oil
1 tsp paprika
(if I’d had cumin, I would have added 1 tsp)
1. Add all of your ingredients to a blend, and whizz them up – add more water as required if you find the mix is a little too chunky.
2. Add to a bowl. Top with a little salt and paprika, and serve up with toasted pitta and/or crudités.
I told you it was super simple! This is a tasty, quick make and keeps well in the fridge for a good few days!