A scrumptious and nutritious dip that’s the excellent, colourful completion to an appetizer platter.
Elements
1 can chickpeas (cooked, drained)
1 candy potato (peeled and cubed)
2 tablespoons tahini paste
2 cloves garlic
1 lemon (juiced)
2 tablespoons olive oil
1 teaspoon smoked paprika (elective)
2 teaspoons floor cumin
1 teaspoon salt
¼ teaspoon floor black pepper
Directions
Preheat your oven to 356°F. Unfold the candy potato cubes on a baking sheet, drizzle with olive oil and sprinkle some sea salt. Roast till the candy potato is tender and golden.
Place your whole elements in a meals processor or blender. Blitz till clean, add a splash of water if wanted and mix till you attain the specified consistency. Have a style and regulate flavorings as desired.
As soon as the hummus is prepared, unfold in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or something that you just like. Serve with toasted pita chips.
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