Sweet potato hummus

Here’s something I made at a Christmas retreat I was hosting a few years ago – a great way to jazz up the table with extra flavours, textures and colours… Here, I’ve just boiled sweet potatoes, but leftover oven roasted sweet potatoes will taste even better!

Serve with crudites or serve on toast topped with some crunchy chilli seeds (recipe for these seeds is in my first book Saffron Soul) 

Simply blend together the following (boil the sweet potato first):
~ 2 small sweet potatoes, approx 150g each, boiled or steamed
~ 1 can chickpeas, 240g drained weight
~ 1-1.5 teaspoons salt
~ 2 teaspoons paprika
~ 2 teaspoons ground cumin/cumin seeds & 1 teaspoon garam masala
~ 3-4 tablespoons olive oil or rapeseed oil
~ juice of 1 large lemon (or can use limes)

for the sizzling topping:
~ 2 teaspoons oil
~ 2 teaspoons cumin seeds
~ 1 green chill, finely sliced
sprinkle of red chilli powder

Heat the oil, add the cumin seeds and wait until they start sizzling, then add the sliced green chillies, pour this on top of the hummus when serving, sprinkle some salt and red chilli powder and serve.

Drizzle a little extra balsamic vinegar or some tamarind chutney over the top just for that extra tang!