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Cashew-topped sweet potato hummus

Pimp up a bowl of creamy sweet potato hummus with fresh coriander and cashew nuts. It makes a nutritious, high-protein snack, with pitta bread or veggies, when hunger pangs hit.

Serves 8

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 400g sweet potatoes, peeled and cubed
  • 1tbsp extra virgin olive oil
  • 1 x 400g can no added salt chickpeas, drained and rinsed
  • 2tbsp tahini
  • Juice 1 lemon
  • 1 garlic clove, chopped
  • 2tbsp chopped coriander leaves
  • 2tbsp chopped honey-roasted cashews
  • 1tsp chilli flakes
  • 2tsp extra virgin olive oil, to drizzle

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper.
  2. Put the sweet potato chunks on the tray and drizzle with the oil. Toss well and season with freshly ground black pepper. Bake for 25–30 min until the sweet potatoes are tender and golden. Set aside to cool.
  3. Put the cooled sweet potatoes, chickpeas, tahini, lemon juice and garlic in a food processor. Whiz with enough warm water to make a smooth mixture, then season with pepper. Sprinkle over the coriander, cashews, chilli flakes and a drizzle of olive oil. 

Nutrition per serving

Read more on how we calculate nutrition.
192 5.6g 11g 1.7g 4.2g 3.4g 0g 85mg 15g 1.8mg

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