The color of this hummus is a feast for the eyes, but the real treat is it’s smooth creamy texture and taste. Dip in with veggies, spread on your favorite wrap & seeds cracker or simply dollop on a buddah bowl for a delicious + beautiful addition.

Ingredients

12 oz to 1 lb. organic purple sweet potato (about 3 medium sized)

2-3 lemons (need 1/4 c fresh juice + zest of 1/2 lemon)

2 garlic cloves - medium

1/4 c tahini (runny type is best)

1-2 T evoo + 1 T extra evoo (extra virgin olive oil - for roasting)

1/2 t smoked paprika

1/2 t cumin seeds toasted in a skillet or ground cumin

fresh cracked pepper to taste

pinch flaky sea salt such as Maldon

Preheat Oven to 400F mark / Line a small baking tray with parchment

Begin by washing & drying the potatoes, then rub the skins with evoo. Roast for 25-30 minutes. note: roasting time depends on size of potato; potatoes are done when flesh is tender. Remove from oven and let cool while preparing the following.

Squeeze the juice of lemons to yield 1/4 c fresh juice. Zest (microplane or similar) the fragrant rind of 1/2 lemon. Set aside

Peel garlic cloves then add to food processor. Pulse until minced.

If using cumin seed, grind the seed or if using already ground, add that and smoked paprika to the processor.

Making sure the potatoes are cool enough to handle, peel the potatoes and add to processor with lemon juice + zest, tahini, flaky sea salt, a few twists of pepper p & evoo.

Blitz until smooth & creamy.

Store in air tight container in fridge for 2 days.

*Show above with arugula flowers, watermelon radish, radish, cucumber, carrots, broccoli + black sesame seeds.