This is a really easy variation on traditional hummus and you could substitute the sweet potato with butternut squash for an equally lovely accompaniment with the cumin bread rolls.
For the hummus
- 2 large sweet potatoes
- 4 cloves of garlic
- 2 heaped tbsp tahini
- 2 tsp ground cumin
- 4 tbsp extra virgin olive oil
- 1 tsp table salt
- 1 large lemon – juice and zest
- 1 large spring of rosemary
For the topping
- 2 tbsp extra virgin olive oil
- 3 tbsp pine nuts or flaked almonds
- 3 tbsp breadcrumbs
- 1 tsp coarse sea salt
- 1 large sprig of rosemary
- half a red or green chilli (optional)
- half a large lemon – juice and zest
To make it
- Preheat the oven to 200C. (If you’re oven isn’t on for bread rolls, you can save simply steam the same combo for speed).
- Cut the sweet potato into large chunks and place them on a baking tray.
- Drizzle over 2 tbsp of the olive oil and bake in the oven with a large sprig of rosemary and the whole garlic cloves in their outer skins for about 20 mins or til just tender.
- Once the sweet potato is cooked, remove the rosemary stalk and mash everything else in the baking tray.
- Transfer this to a bowl and add the tahini, cumin, salt, lemon zest, lemon juice and remainder 2 tbsp of olive oil and mix it all up.
- At this point have a taste. You might want to add more salt or cumin or crushed garlic or lemon juice – go for it! It’s your hummus!
Now for the topping.
- Finely chop the rosemary and bruise it lightly in a pestle and mortar.
- Put the rosemary, breadcrumbs and pine nuts in a small frying pan and toast it all til lightly brown.
- Turn the heat off and stir in the lemon zest and sea salt.
Assemble it for serving
- Take your serving platter of choice and spoon in the hummus.
- Flatten this slightly in the middle so it’s like a crater shape and then drizzle the olive oil on top.
- Sprinkle the toasted topping over the oil and then finally the lemon zest and the finely chopped chilli.