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Aileen Cox Blundell Sweet Potato Hummus

Aileen Cox Blundell - Sweet Potato Hummus

Aileen Cox Blundell - Sweet Potato Hummus

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Ingredients

  • 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

  • Course

    CourseSide Dish

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

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.

Method

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.

Used in this Recipe

  • Ardkeen Quality Food Store Chick Peas 500g

    Ardkeen Quality Food Store Chick Peas 500g

    €2.61

  • Meridian Dark Tahini 270g

    Meridian Dark Tahini 270g

    €3.35

  • Meridian Light Tahini 270g

    Meridian Light Tahini 270g

    €3.35

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.99

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