Vegan cashew-topped sweet potato hummus

Photographer: HFG staff

Pimp up a bowl of creamy kumara hummus with fresh coriander and cashew nuts. It makes a nutritious, high-protein snack, with pita bread or veggies.

Serves: 8

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

3 cups (about 400g) kumarasweet-potatoX, peeled and cubed
1 tablespoon extra virgin olive oil
1 x 400g can no added salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
2 tablespoons tahini
Juice 1 lemon
1 garlic clove, chopped
2 tablespoons chopped coriandercilantroX leaves
2 tablespoons chopped honey-roasted cashews
1 teaspoon chilli flakes
2 teaspoons extra virgin olive oil, to drizzle

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking paper.

2 Put the kumara chunks on the tray and drizzle with the oil. Toss well and season with freshly ground black pepper. Bake for 25–30 min until the kumara are tender and golden. Set aside to cool.

3 Put the cooled kumara, chickpeas, tahini, lemon juice and garlic in a food processor. Whiz with enough warm water to make a smooth mixture, then season with pepper. Sprinkle over the coriander, cashews, chilli flakes and a drizzle of olive oil.

Serving suggestion

Serve with pita bread or chopped fresh veggie sticks for dipping.

Nutrition Info (per serve)

Calories 192 cal

Kilojoules 803 kJ

Protein 5.6 g

Total fat 11 g

Saturated fat 1.7 g

Carbohydrates 15 g

Sugar 3.4 g

Dietary fibre 4.2 g

Sodium 0 mg

Calcium 85 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.