Sweet Potato Turmeric Hummus

As close as hummus gets to a ray of sunshine.

P.s. turmeric won’t solve all your problems, but it does taste good and have a lovely colour.

Ingredients

• 1 medium sweet potato

• 1 can butter beans

• 1 clove garlic

• 2 tbsps tahini

• 3 tbsps fresh lemon juice

• 1 tsp dukkah

• 2 tsps cumin

• 2 tbsps turmeric

• 2 tbsps olive oil

• 2 tbsps rapeseed oil

• 60ml water

Method

Preheat the oven to 180 degrees Celsius.

Wash and roughly chop the sweet potatoes, leaving the skins on.  Arrange on a baking tray, drizzle with rapeseed oil and season. Roast for approximately 25 minutes until soft.

Once cooked and cooled, add the roasted sweet potato to the food processor along with the spices, olive oil, garlic, tahini, lemon juice and seasoning.

Whilst the food processor is moving, slowly add the water until you reach your desired consistency.

Serve with a drizzle of olive oil, and a sprinkle more of dukkah.

Goes perfectly alongside my sundried tomato and basil falafels.