Three Blue Ducks Sweet Potato Hummus
1 x 200 g sweet potato, halved lengthways
90 ml extra-virgin olive oil
salt ﬂakes and freshly ground black pepper
150 g chickpeas, soaked overnight in lightly salted water
50 g tahini
juice of 1 lemon
1 large garlic clove, roughly chopped
½ onion, very ﬁnely sliced (optional)
2 teaspoons white sesame seeds, toasted
2 teaspoons black sesame seeds, toasted
pinch of smoked paprika
1 teaspoon ﬁnely chopped chives
Preheat the oven to 155°C fan-forced.
If making the crispy fried onions to go on top, spread the onion out on a baking tray lined with baking paper in one layer, and bake for about 35 minutes until golden and crisp. You will need to keep an eye on the onion and move it around to make sure that it’s cooking evenly and not burning.
Coat the sweet potato lightly with a little of the oil, season with salt and pepper and roast on a baking tray until tender, about 30 minutes, then set aside to cool.
Meanwhile, drain the chickpeas and place in a large saucepan. Cover with cold water, season with salt and simmer over medium heat for about 30 minutes until tender, skimming oﬀ any scum that rises to the surface.Drain and set aside to cool.
Add the sweet potato, chickpeas, tahini, lemon juice, garlic and remaining oil to a food processor and blitz until smooth, adding more oil and adjusting the seasoning if needed.
Serve the hummus with the roasted onion (if using), sesame seeds, paprika and chives sprinkled over the top.