- 2 cloves garlic
- 1 --- strip of lemon zest (no pith)
- 1 can Chickpeas drained
- 30 grams lemon juice
- 35 grams tahini
- 5 grams honey
- 200 grams Sweet Potato, cubed and boiled/roasted, Approx 1 small potato
- 1 teaspoon Cumin Powder
- 30 grams olive oil
1. Place garlic and lemon zest in jug. Whizz 8 seconds Speed 8. Scrape down sides.
2. Add chickpeas, lemon juice, tahini, and honey. Whizz 10 seconds, Speed 6.
3. Scrape down sides, add remaining ingredients. Whizz 20 seconds Speed 5, pausing half way to scrape down the sides.
1. You can combine steps 2 and 3 and blend once. But I find blending the chickpeas before adding the sweet potato results in a smoother hummus as the skins getting broken down more.
2.If making this in advance (eg the day before), you may wish to add a little of the chickpea liquid or some extra olive oil, as hummus has a tendancy to firm up when it sits for a while.
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