If I were stranded on a desert island and could only have one food for the rest of my lonely existence, it’d be sweet potato.
It’s got good carbs for energy, fibre, vitamins, antioxidants and it’s one of those extremely versatile foodstuffs that can be cooked in a myriad of ways.
And now you can add hummus to that list.
Of course, the only downside of eating nothing but sweet potatoes on this mythical island is that I might turn entirely orange, like an Oompa Loompa, but it’s a small price to pay for a happy belly.
Warm Sweet Potato Hummus (makes about 2 cups)
- 1 small sweet potato, peeled and diced
- 1 tbsp tahini
- 1 tsp lemon juice
- 2 tsps extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- Place the potato in a pan of boiling water and simmer for 20 mins until tender. Drain and remove from heat.
- Puree or mash the potato (depending on how chunky you like your hummus), season, then stir in the rest of the ingredients.
- Serve immediately.
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