When it comes to chickpeas, I think it’s fair to say I really have a ‘thing’ for them. They are such a versatile ingredient in so many dishes and are prized for their high protein and fiber content, as well as an abundance of key vitamins and minerals. You can check out some of my other dishes made with chickpeas such as my favorite Italian dish, Pasta e Ceci or my sweet and savory Roasted Chickpeas. Whilst I love hummus, sometimes, It nice to have a change. It strikes a beautiful combination in this dish with the earthy, sweet potatoes and sweet, roasted garlic. With the winter months approaching thick and fast, it’s important to try include a variety of nutrient dense foods in our diet, to keep those bugs at bay. Think of replacing your regular mashed potato with this combination at your next roast dinner. Those of you lucky ducks enjoying the blissful arrival of summer, this dish would be a perfect addition as a dip or spread with some wholemeal pita crisps and veggie sticks at your next weekend barbecue. I served mine with a roasted lamb shoulder with a Moroccan style couscous. With the left over hummus, I tossed it through a bunch of rocket, couscous and pine nuts for lunch the next day. It really is such a versatile little combo. Remember to give it a good drizzle of good quality extra virgin olive oil before serving it because like any dish, olive oil lifts it to the next level! 😉
- 1 large sweet potato – chopped into 2cm pieces
- 1 x 400g can of chickpeas – drained
- 2 heaped tbsp tahini
- 1 – 2 lemons – juice only
- 1/2 tsp cumin powder
- 1 tsp paprika
- 4 cloves of garlic – squashed in the skin with the back of a knife
- 4 tbsp olive oil + extra for serving
- salt and pepper to taste
- Heat the oven to 180℃.
- Place the chopped sweet potato and squashed garlic onto a baking tray and toss with 2 tablespoons of olive oil, salt and pepper and the paprika.
- Roast in the oven until the sweet potato is cooked through and gives no resistance to touch.
- Allow the sweet potato to cool before in a processor with the garlic, lemon juice, tahini, drained chickpeas, cumin powder, 2 tablespoons of olive oil and salt and pepper to taste.
- Taste the mixture to adjust the balance of flavours according to your preference and blend to the consistency you require. You may need to add more of the liquid ingredients depending how moist or dry the mixture becomes.
- Serve with wholemeal tortilla chips, veggie sticks, toasted bread or along side your favorite roast dinner.
