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

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys sweet potato hummus, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Sweet Potato Hummus, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Vickys Sweet Potato Hummus, GF DF EF SF NF is something which I’ve loved my entire life.

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. Learn how to make a Sweet Potato Hummus recipe! I wanted some freshly made hummus, but was out of garbanzo beans, so I tried using sweet potatoes instead.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vickys sweet potato hummus, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Take 1 large sweet potato
  2. Get 1/2 tsp cumin seeds
  3. Take 1/2 tsp coriander seeds
  4. Get 400 grams can of chickpeas, drained
  5. Prepare 2 clove garlic, peeled
  6. Take 6 tbsp tahini
  7. Take 1 grated zest and juice of 1/2 a lemon
  8. Prepare 3 tbsp olive oil or as needed
  9. Take 1 tbsp sea salt or to taste
  10. Get 1 chopped parsley

Was looking for something different to do with Sweet Potatoes and found this recipe. Although I understand the sensitivity to the use of the word Hummus. and I. Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.

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!

To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Sweet potatoes make a lovely addition to falafel and hummus. Try them in wraps or as part of a mezze spread. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Vickys BBQ Pulled Sweet Potato, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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