Sweet Potato Hummus
This recipe was brought to you by Dr. Monica Aggarwal.
Dr Aggarwal’s path to lifestyle medicine began with an intense and debilitating struggle against rheumatoid arthritis. She was struck down in her prime and forced to re-evaluate the way she was living. In the process, she discovered the power of plants in reducing the inflammation caused by her rheumatoid arthritis.
- 2 medium sweet potatoes
- 2 x 400 g (14 oz) tins chickpeas, drained
- 2 garlic cloves, crushed
- 1/4 teaspoon ground cumin
- 2 tablespoons tahini (optional)
- lemon juice, to taste
- sea salt and freshly ground black pepper, to taste (optional)
Preheat the oven to 200°C (400°F).
Pierce the sweet potatoes a few times with a fork and place them on a baking tray lined with baking paper.
Bake for 45 minutes, or until tender and the flesh is easily pierced with a sharp knife. Set aside to cool, then remove the skin.
Combine the chickpeas, 230 ml (8 fl oz) water and the sweet potato flesh in a blender.
Add the crushed garlic, cumin, some salt and pepper and the tahini, if using and lemon juice to taste. (I like black pepper because it gives a nice contrast to the sweetness of the potato.)
Blend to a smooth purée. Adjust the thickness with a little more water if needed. Store in an airtight container in the refrigerator for up to 3 days.