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Aileen Cox Blundell Sweet Potato Hummus
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.