Sweet Potato on Hommus

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If anyone had told me when I was a kid that hummus would become my comfort food of choice when I grew up, I’d have laughed at them. After I found out what hummus was, that is.

For a kid of the Australian 60’s, hummus was not on anyone’s radar. We were still locked into meat and 3 veg at that stage. Eating breakfast out was unheard of and drinking coffee that wasn’t Maxwell House instant was still in our culinary future.

Yield: 2 servings • Prep Time: 10 minutes • Total Time: 60 minutes

Ingredients

Hommus Organic Chick Peas | 1 can Tahini | 1/4 cup Lemon Juice | 1 cup Salt & Pepper | to taste Water | 1/4 cup Garlic | 1 clove

Sweet Potato Sweet Potato | 1 average size, chopped into bite size pieces

Salt & Pepper | to taste

Toppings Coriander | ½ bunch Kecap Manis | 1/4 cup Salt & Pepper | to taste

Directions

For the hommus, strain the can of chick peas and simmer in water and a tablespoon of baking soda for 10 minutes. Drain and press through a sieve into a bowl. Blend the garlic, chick pea paste, tahini, salt & pepper, cinnamon, lemon juice and water until smooth. Set aside.

Peel and chop the sweet potato into bite sized pieces. Microwave on high for 10 minutes.

Spread the hommus on a plate and arrange the cooked sweet potato on top. Garnish with coriander and Kecap Manis. Special Diet Information Gluten free. Diabetic appropriate friendly.

#hommus #sweetpotato