Roasted sweet potato hummus

1 tsp cumin

1 sweet potato

1 tbsp olive oil

chilli oil

1 lemon juiced

¼ cup pine nuts

1 can chickpeas drained and rinsed

1 tbsp tahini

3 garlic cloves

fresh coriander for garnish

Step 1

Coat the sweet potato in olive oil and roast in the oven for 45 minutes or the air-fryer for 40 minutes at 180 degrees c. let cool for about 10 minutes before peeling off the skin.

Step 2

In a food processor or nutribullet blend together to chickpeas, tahini, garlic, lemon juice, olive oil and cumin. when the sweet potato is cooled and peeled, add that in as well and blend until smooth.

Step 3

In a small pan on medium heat toast the pine nuts for about a minute.

Step 4

Scoop the hummus into a serving bowl and top with the toasted pine nuts, a drizzle of chilli oi l and some fresh coriander.