Sweet Potato Hummus (Caribbean Style)

4 standard portions

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Ingredients

• 1 medium sweet potato (equavalent to 1½ cups when cooked)
• 2-3 limes (juiced)
• ⅓ cup olive oil
• ⅓ cup tahini
• ¼ scotch bonnet (optional)
• 1½ tsp cumin
• 1½ tsp paprika
• 1½ tsp onion graules
• 1½ tsp garlic granules
• ½ tsp pink salt
• 15 oz can of chickpeas (in water, drained and reserved)
• chickpea liquid (as needed)
• olive oil mixed with paprika and thyme (for garnish)

Method

1. Peel the sweet potato and then roughly chop into small pieces.
2. Fill a large saucepan by 1/4 with water then place the steaming basket inside.
3. Place the sweet potato pieces on the steaming basket then put the lid on.
4. Bring the pan to the boil then reduce the heat to medium.
5. Steam the sweet potato until it is fork tender (you want the sweet potato to be extremely soft it should take around 15-20 minutes and the colour should go from opaque to translucent). You should be left with 11/2 cups of sweet potato.
6. Once steamed, set to the side and allow to completely cool.
7. In a high speed blender, add the lime juice, olive oil, tahini, scotch bonnet, cumin, paprika, onion granules, garlic granules, pink salt, sweet potato and chickpeas to the blender.
8. Blend into a smooth consistency, if the hummus is too thick then add some of the leftover chickpea liquid (in small amounts afew tablespoons at a time) until you achieve your desired consistency.
9. Do a taste test of the hummus, you may want to adjust the flavour of the hummus some more (i.e more tahini, lime, seasoning etc..)
10. Drizzle with olive oil and garnish with thyme before serving.