Good morning, I found this recipe for sweet potato hummus with spicy pita chips. Its a mixture of sweet and spicy! Give it a try and let us know what you think! 1 large sweet potato, scrubbed 1 400g tin organic chickpeas, drained and rinsed (or 240g cooked chickpeas) 2 15ml tblspns unhulled tahini at room temperature 3/4 tspn ground cumin 1/4 tspn smoky paprika 1 teeny pinch chilli flakes 2 small cloves garlic, crushed 15mls lemon juice 1 tspn lemon zest Freshly ground black pepper and sea salt 45mls grapeseed oil Tzatziki: 4 20ml tblspns plain Greek yoghurt 1/4 Lebanese cucumber, diced really finely (around 2 tblspns) 1 tspn white wine vinegar 1 small garlic clove, crushed 1/2 tspn lemon zest Sea salt and black pepper Finely diced continental parsley Pita chips: 8 wholemeal pita breads 2 20ml tblspns grapeseed oil 2 20ml tblspns butter, melted Cajun seasoning or any other spice seasoning you might prefer Preheat oven to 325F. Place sweet potato on baking paper lined flat baking tray for an hour to an hour and a half, or until sweet potato is softened Remove sweet potato from the oven and set aside for 20 minutes or so. Using tongs and a sharp, small knife, peel the sweet potato and place into a bowl to cool. Place all ingredients, except the oil, into a food processor and process until combined fairly well. Add oil through opening until mixture is of smooth, light and fluffy consistency Place into a bowl and serve topped with tzatziki, chopped continental parsley with spicy pita chips on the side. Tzatziki: Place all ingredients into a small bowl and mix until combined well. Store in the fridge until ready to use (I would use it in a couple of days). Pita chips: Preheat oven to 325F, Line two flat baking trays with baking paper. Slice each pita bread into halves, then slice each half into thirds. Combine oil and butter then brush over the pita chips, making sure to cover each side. Sprinkle over seasoning. Place pita pieces in one layer on baking trays and bake for 12-15 minutes, or until golden brown and crisp. Keep an eye on them as they tend to burn around the edges – you may need to turn the tray around half way through. Remove from the oven and cool on trays for a few minutes before eating.
Posted on: Wed, 09 Jul 2014 14:35:14 +0000
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