I was back at the beautiful Poundon House last weekend hosting a retreat. We made a number of sauces, spreads and dips for the feasts – the perfect bowls to jazz up the table with extra flavours, textures and of course colours… just what you need for a Christmas spread. It’s also a great way to use up left overs – so, for example, if you’ve had roasted sweet potatoes one evening, you can use the leftovers to whip up a hummus. Here, I’ve just boiled sweet potatoes, but leftover oven roasted sweet potatoes will taste even better!
So here’s my little recreation of one of the spreads from the weekend – I’ve made it for a Lululemon event I’m making treats for on this weekend, serving up as a spread on our seeded toast from my cafe @chaibymira, topped with a little avocado and our crunchy chilli seeds (recipe for these seeds is in my first book Saffron Soul.
Simply blend together the following (boil the sweet potato first):
~ 2 small sweet potatoes, approx 150g each, boiled or steamed
~ 1 can chickpeas, 240g drained weight
~ 1-1.5 teaspoons salt
~ 2 teaspoons paprika
~ 2 teaspoons ground cumin/cumin seeds & 1 teaspoon garam masala
~ 3-4 tablespoons olive oil or rapeseed oil
~ juice of 1 large lemon (or can use limes)
for the sizzling topping:
~ 2 teaspoons oil
~ 2 teaspoons cumin seeds
~ 1 green chill, finely sliced
sprinkle of red chilli powder
Heat the oil, add the cumin seeds and wait until they start sizzling, then add the sliced green chillies, pour this on top of the hummus when serving, sprinkle some salt and red chilli powder and serve.
Drizzle a little extra balsamic vinegar or some tamarind chutney over the top just for that extra tang!