This Roasted Sweet potato Hummus is a variation of the classic hummus. Sweet potatoes contain the best fibres to feed friendly gut bacteria. They are also a good source of beta-carotene, a precursor of vitamin A, which helps to reinforce the gut lining (that space between our gut cells) and wall.
Tahini paste is a good source of healthy fat. It is made of toasted grounded hulled sesame seeds (another gentle fibre source). What is less known is that sesame seeds are a good source of calcium. For instance, 1tbsp of sesame seeds can provide 90mg of calcium. This compares to 120mg of calcium provided in 100ml of cow’s milk.
Overall, it is a good addition to family meals. It can be eaten from weaning.
Roasted sweet potato hummus
Ingredients
- 2 cans chickpeas organic
- 1 medium sweet potato
- 120 g tahini paste organic
- 1/2 garlic clove
- 1 tbsp sweet paprika
- 1 lemon juice
Instructions
- Rinse well the chickpeas under running water. Place them in a casserole with boiling water. Boil for 10-15min to soften their skins.
- Peel and cube the sweet potato. Place it on a oven tray, drizzle with olive oil, sweet paprika and salt. Roast at 180 degrees until it is tender.
- Blend first the chickpeas and tahini combined. You may need to add a little water to get to a smooth texture. Add the rest of ingredients. Continue blending to desired consistency. Season to taste.
- To serve, place the hummus on a dish. With a spoon, make a hole in the middle. Pour in some extra olive oil on top.
Notes
Hummus is such a versatile addition to your recipe meals.
