Vickys Sweet Potato Hummus, Gluten, Dairy, Egg & Soy-Free

• 1 large sweet potato
• 400 grams can of chickpeas, drained
• 2 clove garlic, peeled
• 6 tbsp tahini
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 grated zest and juice of 1/2 a lemon
• 1 olive oil
• 1 sea salt
• 1 chopped parsley

1. Preheat the oven to gas 4 / 180C / 350F.
2. Wash the potato then place directly on the middle rack and bake for around 40 - 60 minutes (depending on size) until fork tender.
3. When done, scoop out the flesh and put into a blender
4. Toast the seeds lightly in a dry pan then grind into a powder
5. Add to the potato flesh (in the blender) the chickpeas (keep some back to garnish), garlic and tahini and blitz.
6. Add in the ground seeds, lemon juice, zest, 1 tbsp of the salt and around 3 tbsp of the oil and blitz again
7. If the mixture is too thick add a little more oil and blitz again until you have a smooth puree
8. Season to taste and serve in a bowl with the reserved chickpeas, chopped parsley and a drizzle of olive oil to garnish
9. Also tastes delicious with caramelised onion, chilli or sweet peppers added.
10. I love it served inside an avocado with the chopped flesh mixed through, some small prawns and a squeeze of lime, gorgeous!

sweet potato, chickpeas, clove garlic, tahini, cumin seeds, coriander seeds, lemon, olive oil, salt, parsley

Taken from cookpad.com/us/recipes/334383-vickys-sweet-potato-hummus-gluten-dairy-egg-soy-free (may not work)