Roast sweet potato hummus, inspired by Nina Parker.

​Starting off with something simple but tastes delicious will help you gain confidence in the kitchen. This roast sweet potato hummus from Nina Parker is both easy, delicious and a step above shop bought hummus. This is great with nachos or crudité.

​Makes 400g.
Ingredients
160g sweet potato
8 tbsp extra virgin olive oil
1 clove garlic, diced
1 small shallot, diced
1 tsp turmeric
1 tsp paprika
2 tbsp lemon juice
200g tinned chickpeas
sea salt and black pepper

Method
Preheat your oven to t 180 degrees and roast the sweet potato with some olive oil, salt and pepper until soft. (about 30 minutes).

Keeping ½ the chickpeas to one side, place everything into a blender and blend to a nice rough consistency. Then add in the last few chickpeas and pulse blend them to just break them up. Taste for seasoning.
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If you do not have a blender, or mini food processor, you can use a potato masher, but the consistency will not be as good.