Vickys Sweet Potato Hummus, GF DF EF SF NF
Vickys Sweet Potato Hummus, GF DF EF SF NF

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vickys sweet potato hummus, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Sweet Potato Hummus, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Vickys Sweet Potato Hummus, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have vickys sweet potato hummus, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Make ready large sweet potato
  2. Take cumin seeds
  3. Prepare coriander seeds
  4. Prepare can of chickpeas, drained
  5. Make ready garlic, peeled
  6. Get tahini
  7. Prepare grated zest and juice of 1/2 a lemon
  8. Prepare olive oil or as needed
  9. Make ready sea salt or to taste
  10. Take chopped parsley
Steps to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F. Wash the potato then place directly on the middle rack and bake for around 40 - 60 minutes (depending on size) until fork tender. When done, scoop out the flesh and put into a blender
  2. Toast the seeds lightly in a dry pan then grind into a powder
  3. Add to the potato flesh (in the blender) the chickpeas (keep some back to garnish), garlic and tahini and blitz.
  4. Add in the ground seeds, lemon juice, zest, 1 tbsp of the salt and around 3 tbsp of the oil and blitz again
  5. If the mixture is too thick add a little more oil and blitz again until you have a smooth puree
  6. Season to taste and serve in a bowl with the reserved chickpeas, chopped parsley and a drizzle of olive oil to garnish
  7. Also tastes delicious with caramelised onion, chilli or sweet peppers added. I love it served inside an avocado with the chopped flesh mixed through, some small prawns and a squeeze of lime, gorgeous!

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