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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys sweet potato hummus, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Sweet Potato Hummus, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Vickys Sweet Potato Hummus, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Vickys Sweet Potato Hummus, GF DF EF SF NF:
  1. Make ready 1 large sweet potato
  2. Make ready 1/2 tsp cumin seeds
  3. Get 1/2 tsp coriander seeds
  4. Make ready 400 grams can of chickpeas, drained
  5. Prepare 2 clove garlic, peeled
  6. Make ready 6 tbsp tahini
  7. Prepare 1 grated zest and juice of 1/2 a lemon
  8. Make ready 3 tbsp olive oil or as needed
  9. Make ready 1 tbsp sea salt or to taste
  10. Get 1 chopped parsley
Instructions 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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