Prep time 10 minutes, cooking time 10 minutes
A medium sweet potato, peeled and cubed
The juice of ½ lemon
1 garlic clove, chopped
1 can of chickpeas, drained (Retaining the liquid)
¼ cup tahini
¼ cup extra-virgin olive oil
1½ tsp chipotle Tabasco
½ tsp rock salt
½ tsp ground cumin
½ tsp smoked paprika
Extra-virgin olive oil
Toasted chopped almonds
Smoked paprika to dust
Sweet potato chips
Bring to the boil a pan of salted water, add the sweet potato and cook for 10-12 minutes until soft.
Drain and allow to cool, place in a food processor or blender with the remainder of the ingredients.
Pulse to combine, then increase the speed to medium-high.
A little at a time add the retained water until the mixture is smooth.
Taste and season more if required, pour the hummus in a deep dish, make a well then add the toasted almonds, drizzle with olive oil, dust with paprika and serve.