2 medium (approx. 500g total) golden sweet potatoes, peeled and diced
4 cloves garlic, peeled
1/3 cup (80ml) extra virgin olive oil
Salt flakes & freshly ground black pepper
1 can chickpeas, drained, liquid reserved or 2 cups cooked chickpeas
3 tablespoons tahini
Juice and zest of 1 small or ½ large lemon
2 teaspoons ground cumin
½ teaspoon hot smoked paprika
½ teaspoon chilli flakes (optional)
To serve: extra olive oil, toasted sesame seeds, fried shallots and chopped coriander or parsley
1. Preheat oven to 200ºC (180ºC fan-forced).
2. Toss the sweet potatoes and garlic with 1 tablespoon oil and salt and pepper to taste. Bake on a baking paper lined baking tray for 20 minutes, or until tender and beginning to brown. Remove and cool.
3. Place cooled potatoes and garlic with remaining ingredients in a food processor and blend until smooth. Taste chickpea liquid and if it’s only water and salt, add ½ cup and blend again until smooth. Alternatively, add water. Taste and season. Refrigerate until serving.
4. Place in a bowl and garnish as desired. Serve with pita crisps or crudites as part of an antipasto platter. Also delicious on sandwiches, or use to coat chicken breast or lamb fillet then sprinkle with dukkah.
Wine match: Rosé or Vermentino