This Roasted Sweet potato Hummus is a variation of the classic hummus. The addition of sweet potato supports the health of the microbiome (the community of our gut friendly bacteria that really thrives on plant fibres). Sweet potatoes 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.
