This recipe so perfectly embodies Autumn. Sweet and smoky sweet potato, and gloriously creamy warm hummus – Yum!
INGREDIENTS: Serves 4
2 large sweet potatoes
rapeseed (canola) oil or olive oil
salt
4 Tablespoons roughly chopped smoked almonds,
coriander (cilantro) leaves
pita bread
For the warm hummus:
400g chickpeas
2 garlic cloves
4 tablespoons tahini
juice of ½ lemon
1 teaspoon ground cumin
salt
For the red cabbage salad:
250g red cabbage finely sliced
200g pomegranate seeds,
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
2 tablespoons olive oil
METHOD:
Preheat oven to 220°C
Rinse and chop sweet potatoes into thin wedges (you don’t need to peel first) and place on a baking tray lined with baking paper. Coat generously in oil and season with salt. Roast for around 20 minutes until the wedges are soft and have taken on colour. Stir once in the meantime.
Pour the chickpeas and water into a bowl. Add garlic cloves. Pour everything into a food processor and blend. Add tahini, lemon juice and cumin, and mix until it is a smooth hummus. Dilute with water (if necessary) to ensure the right consistency, and season with salt.
Mix the cabbage with the pomegranate seeds. Add the lemon juice, maple syrup and oil into a dressing and pour over cabbage.
Spread hummus on plates, add sweet potatoes and red cabbage salad. Top with almonds and fresh coriander. Serve with pita bread.
Original Recipe Cook Everyday
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