- 6 cloves garlic, skin on (roasted until soft)
- 400g tinned chickpeas
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 4 tablespoons water
- 1 lemon, juice only
- 400g cooked sweet potato
- large sprig rosemary, leaves picked
Pre-heat oven to 180º/350º/gas 4.
Place the garlic on a baking tray and bake for 15–20 minutes until soft. Then remove from the oven and pop the cloves out of their skins.
Add all of the ingredients to a food processor and process until the hummus is deliciously creamy.