Sweet potato hummus

Name: Sweet potato hummus
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 3/4 cup (150g) dried chickpeas; 1/2 onion, very finely sliced (we used a mandoline); 1 x 200g sweet potato; 90ml extra virgin olive oil, plus extra to drizzle; 50g tahini; Juice of 1 lemon; 1 garlic clove, chopped; White and black sesame seeds, smoked paprika (pimenton) and finely chopped chives, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 01, 2017

This is such a simple combination, mainly chickpeas and sweet potato, but it’s so damn tasty. The onions are really an optional addition, but they bring an extra sweetness and crunch to the dish. Once you’ve tried this, have a go adding other vegetables – carrot, pumpkin, cauliflower and artichoke all work well. This is an edited extract from The Blue Ducks in the Country by Darren Robertson and Mark Labrooy (Pan Macmillan, RRP $39.99). Available in stores nationally.

3/4 cup (150g) dried chickpeas
1/2 onion, very finely sliced (we used a mandoline)
1 x 200g sweet potato
90ml extra virgin olive oil, plus extra to drizzle
50g tahini
Juice of 1 lemon
1 garlic clove, chopped
White and black sesame seeds, smoked paprika (pimenton) and finely chopped chives, to serve

Method

1.

Place chickpeas in a bowl of lightly salted water and soak overnight.
2.

The next day, preheat oven to 160°C (fan-forced). Grease 2 baking trays and line with baking paper. Spread the onion in a single layer across first prepared tray. Pierce the sweet potato all over with a fork, rub with 2 tsp oil and place on the second prepared tray. Place onion and sweet potato in oven. Bake onion for 10 minutes or until crisp. Bake sweet potato for 45 minutes or until tender.
3.

Meanwhile, to make the hummus, drain chickpeas and place in a saucepan. Cover with cold water, add 1 tsp salt flakes and simmer over medium heat for 40-50 minutes or until tender, skimming off any scum that rises to the surface. Drain and stand for 20 minutes to cool slightly.
4.

Place sweet potato, chickpeas, tahini, lemon juice, garlic and remaining 1/3 cup (80ml) oil in a food processor and whiz until smooth.
5.

Spoon hummus into a serving dish, top with roasted onion and scatter with sesame seeds, paprika and chives. Drizzle with extra oil to serve.