Sweet Potato Hummus with Tzatziki and Pita Chips

  • Sweet Potato Hummus with Tzatziki and Pita Chips
  • Sweet Potato Hummus with Tzatziki and Pita Chips
  • Sweet Potato Hummus with Tzatziki and Pita Chips
  • Sweet Potato Hummus with Tzatziki and Pita Chips
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Ingredients

  • 550g x sweet potato, scrubbed
  • 400 g tin, chickpeas, drained and rinsed
  • 2 x 15ml tblspns tahini, at room temp
  • 3/4 tspn ground cumin
  • 1/4 tspn smoky paprika
  • 1 pinch (teeny) chilli flakes
  • 2 cloves garlic, crushed (smallish cloves)
  • 1 x 15ml tblspn lemon juice
  • 1 tspn lemon zest
  • 1 pinch freshly ground sea salt and black pepper
  • 4 x 20ml tblspns greek yoghurt
  • 1/4 x lebanese cucumber, diced finely
  • 1 tspn white wine vinegar
  • 1 clove (small) garlic, crushed
  • 1/2 tspn lemon zest
  • 1 pinch freshly ground sea salt and black pepper
  • 1 Tbls flat leaf parsley, finely chopped
  • 8 x wholemeal pita breads
  • 2 x 20mls tblspns butter, melted
  • 1-2 tspn cajun or moroccan seasoning
  • 4-5 Tbls grapeseed oil

Method

Preheat oven to 200C. 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 (I use a skewer to test it).

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 sweet potato, chickpeas, tahini, spices, garlic, lemon juice and zest and seasoning into a food processor and process until combined fairly well. Add 45mls oil through opening until mixture is of smooth, light and fluffy consistency – I used 40-50mls of oil, you might need a bit more or less, depending on how fresh your sweet potato is.

Place into a bowl and serve topped with tzatziki, chopped continental parsley with spicy pita chips on the side.

Tzatziki:

Place yoghurt, cucumber, vinegar, garlic, zest, seasoning and parsley 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 200C (190C fan forced). Line two flat baking trays with baking paper.

Slice each pita bread into halves, then slice each half into thirds. Combine 40mls 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.

Whole recipe serves: 6

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  • Thank you :)

    Reply

    by Emma Cooke on 12/04/2013, 20:59
    Emma Cooke