Ingredients
250g dried australian chickpeas or 600g tinned australian chickpeas
100g brown onion roughly chopped
2 tbspn garlic roughly chopped
1 tspn ground cumin
1 tspn ground coriander
2 tbspn tahini paste
2 tbspn lemon juice
1 tbspn chickpea water, see method
To season sea salt & freshly ground white pepper
200g sweet potato peeled & chopped
3 tbspn flat leaf parsley roughly chopped
You'll need to make:
1 batch Flatbread to serve
250g dried australian chickpeas or 600g tinned australian chickpeas
100g brown onion roughly chopped
2 tbspn garlic roughly chopped
1 tspn ground cumin
1 tspn ground coriander
2 tbspn tahini paste
2 tbspn lemon juice
1 tbspn chickpea water, see method
To season sea salt & freshly ground white pepper
200g sweet potato peeled & chopped
3 tbspn flat leaf parsley roughly chopped
You'll need to make:
1 batch Flatbread to serve
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Methods
Tip: If you’re using canned chickpeas, you can skip the first 2 steps.
1
Place the dried chickpeas into a medium bowl and cover with double the volume of water. Cover and leave to soak overnight.
2
The following day, strain the chickpeas and place into a large pot cover with double the volume of fresh water. Place over a high heat and bring to the boil, then reduce to a gentle simmer and cook for 25 minutes or until cooked through. Remove from the heat and strain, reserving the cooking liquid.
3
Meanwhile, place a small non-stick frypan over a medium high heat, add ¼ cup of olive oil and once hot, add the onions and sauté for approximately 5 minutes or until they start to soften. Add the garlic and cook for a further 5 minutes - you are wanting the onions and garlic to completely soften without changing colour. Add the cumin & coriander and cook for a further 2 minutes, then remove from the heat.
4
Place the chickpeas, onion mixture, tahini, lemon juice and 1/3 tablespoon chickpea water into a food processor and blend until smooth, season to taste with salt and pepper. If the mixture is too thick, you can all a little more chickpea water to reach your desired consistency. Ensure to only add a very small amount with each addition.
5
Remove the hummus from processor and place into a container to cool to room temperature.
6
To prepare the sweet potato, preheat a fan forced oven to 200C.
7
Place the sweet potato onto a lined baking tray and drizzle with the remaining olive oil and season with sea salt. Place into the preheated oven and bake for 20 minutes, then turn each piece over and bake for a further 20 minutes or until golden brown and soft all the way through. Remove from the oven and immediately mash with a fork until smooth (it’s ok if there is a couple of small lumps). Allow to cool to room temperature.
8
Place the hummus into a large mixing bowl with the mashed sweet potato and fold together with a spatula to create a ripple look.
9
Spoon combined mixture onto a platter, sprinkle with parsley and drizzle with Extra Virgin Olive Oil. Serve with flatbread.
Tip: If you’re using canned chickpeas, you can skip the first 2 steps.
1
Place the dried chickpeas into a medium bowl and cover with double the volume of water. Cover and leave to soak overnight.
2
The following day, strain the chickpeas and place into a large pot cover with double the volume of fresh water. Place over a high heat and bring to the boil, then reduce to a gentle simmer and cook for 25 minutes or until cooked through. Remove from the heat and strain, reserving the cooking liquid.
3
Meanwhile, place a small non-stick frypan over a medium high heat, add ¼ cup of olive oil and once hot, add the onions and sauté for approximately 5 minutes or until they start to soften. Add the garlic and cook for a further 5 minutes - you are wanting the onions and garlic to completely soften without changing colour. Add the cumin & coriander and cook for a further 2 minutes, then remove from the heat.
4
Place the chickpeas, onion mixture, tahini, lemon juice and 1/3 tablespoon chickpea water into a food processor and blend until smooth, season to taste with salt and pepper. If the mixture is too thick, you can all a little more chickpea water to reach your desired consistency. Ensure to only add a very small amount with each addition.
5
Remove the hummus from processor and place into a container to cool to room temperature.
6
To prepare the sweet potato, preheat a fan forced oven to 200C.
7
Place the sweet potato onto a lined baking tray and drizzle with the remaining olive oil and season with sea salt. Place into the preheated oven and bake for 20 minutes, then turn each piece over and bake for a further 20 minutes or until golden brown and soft all the way through. Remove from the oven and immediately mash with a fork until smooth (it’s ok if there is a couple of small lumps). Allow to cool to room temperature.
8
Place the hummus into a large mixing bowl with the mashed sweet potato and fold together with a spatula to create a ripple look.
9
Spoon combined mixture onto a platter, sprinkle with parsley and drizzle with Extra Virgin Olive Oil. Serve with flatbread.
