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Roasted sweet potato hommous




Source of Recipe


vegnised Coles version






Recipe Introduction


serves 8 as starter





List of Ingredients



• 400g sweet potato, peeled and chopped (can substitute pumpkin or similar)
  
• 2 tsp ground cumin
  
• 1 tsp smoked paprika
  
• 3 pita breads
  
• 400g cooked or canned chickpeas rinsed and drained
  
• 1 garlic clove, crushed
  
• 2 tbs lemon juice
  
• 1 1/2 tsp tahini
  
• 1/3 cup (95g) Greek style yoghurt (optional)
  
• 1/3 cup (80ml) olive oil
  
• 2 tbsp chopped coriander
  
• 2 tbs roasted chickpeas
  






Instructions



1. Preheat oven to 200C. Grease a medium roasting pan. Line 3 baking trays with paper. Arrange sweet potato in a single layer in pan
   
2. Toss with small amount of olive oil. Sprinkle with cumin and paprika. Season. Bake 30-35 mins until tender. Set aside 20 mins to cool
   
3. Cut each pita bread into 8 wedges (small pitas are best for this). Arrange in single layer on trays. Brush with olive oil
   
4. Bake 7-8 minutes, turning halfway through cooking. It should turn golden. Set aside to cool.
   
5. Process sweet potato, chickpeas and garlic in a food processor. Add lemon juice, tahini and yoghurt. With the motor running add oil in a thin, steady stream until smooth. Season
   
6. Serve in a bowl sprinkled with coriander and roasted chickpeas. USe the pita wedges to dip (or make felafel rolls with this as the sauce)