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Smokey Sweet Potato Bean Hommus

One of my favourite questions to ask myself is how can I make this meal or snack more nutritious. One day I was making hommus (a favourite in our house) to go with our falafel for dinner and I asked myself the question – how can I make this more nutritious?

Roasted sweet potato is the bomb so I thought I wonder how it would go mixed into the hommus. I didn’t have chickpeas soaked so I used cannelini beans instead. Using my standard hommus recipe, I added some smokey paprika and boy was this dip yummy.

This is a great dip to serve with crackers and vegetable crudites.

Ingredients

  • 400g of cannellini beans
  • 1 cup of roasted sweet potato
  • 2 tblspns tahini
  • 2 tblspns lemon juice
  • 2 tblspns olive oil
  • 2 tblspns water
  • 2 cloves of garlic
  • 1/4 – 1/2 tspn smokey paprika*
  • salt and pepper to taste

*adjust this to suit your families taste. Our kids aren’t huge fans of the smokey flavour, so I only used 1/4 tspn for ours.

Method

  1. Rinse and drain the cannelini beans
  2. Throw everything in your food processer
  3. Blitz until rich and creamy

Another 2 ways

  1. Add a big dollop onto the top of a roasted vegetable salad
  2. Serve alongside falafels (this is what we did)

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