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Roasted capsicum, feta and paprika sweet potato hummus

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Elevate your bowl of hummus and top with roasted peppers, feta and paprika. You'll never look at supermarket hummus the same way again!

Serves: 8

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

400g sweet potato, peeled and cubed
1 tablespoon extra virgin olive oil
400g can no added salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
2 tablespoons tahini
juice 1 lemon
1 garlic clove, chopped
2 tablespoons sliced roasted capsicums (from a jar)
¼ cup reduced-fat vegetarian feta, crumbled
1 teaspoon smoked paprika
2 teaspoons extra-virgin olive oil

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 sweet potato/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 sweet potatoes are tender and golden. Set aside to cool.

3 Put the cooled sweet potatoes, 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 roasted pepper, feta and paprika and a drizzle of olive oil.

Nutrition Info (per serve)

Calories 171cal

Kilojoules 716kJ

Protein 5.5g

Total fat 9g

–Saturated fat 1.6g

Carbohydrates 15g

–Sugars 3.8g

Dietary fibre 3.6g

Sodium 39mg

Calcium 76mg

Iron 1.7mg

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.

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