Kumara and Cumin Hummus
A vibrant and creamy hummus blending roasted kumara (sweet potato) with perfectly cooked chickpeas, rich tahini, zesty lemon juice, and a hint of the sea from kelp powder. Enhanced with aromatic cumin seeds (freshly dry-roasted and ground), earthy cumin powder, a touch of chilli heat, fresh garlic, and a dash of black pepper, this hummus offers a deliciously unique twist on the classic dip—perfect for spreading, dipping, or serving alongside your favourite dishes.
Ingredients
- 500 grams cooked chichpeas plus some of the cooking water
- 2 large roasted kumara (sweet potato
- 2-3 garlic cloves
- 1 tsp kelp powder
- 3 tbsp whole tahini pour off any accumulated oil on top
- 2-3 lemons juice
- 1-2 tsp cumin powder
- 1-2 tsp cumin seeds dry roast till slightly browned
- 1 tsp chilli paste or fresh chilli chopped
- ground pepper
Instructions
- Soak dried chickpeas overnight or a minimum of eight hours. Drain and refresh the water. Boil until softened, approx 45 minutes.
- Roast unpeeled kumara (sweet potato) with a bit of water, and cover the oven dish with foil to keep the kumara moist until cooked thoroughly, approx 45 minutes.
- Drain chickpeas reserving the cooking water, and put chickpeas into the largest bowl of your food processor.
- Add roughly chopped kumara, garlic, pepper, kelp, tahini, lemon juice, cumin powder & seeds and chilli.
- Pour in about one cup of reserved chickpea cooking water and whiz thoroughly. Add more water if the mixture is too thick. Add additional flavourings to taste.
- Other alternative ingredients instead of the kumara and cumin• Caramelised Onion• Roasted red peppers• Roasted beetroot
Tried this recipe?Let us know how it was!