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This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly Extra Easy - 1 syn per serving (or omit tahini and this is syn free) Green - 1 syn per serving (or omit tahini and this is syn free) WW Smart Points - 4 Dairy Free - omit the fromage frais/greek yoghurt


Servings

6

Total time

45 minutes


Ingredients

  • 450 g sweet Potato (diced)
  • sumac (optional)
  • paprika
  • spray oil
  • 2 cloves garlic (crushed)
  • 2 cups chickpeas (can, drained, reserve liquid)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • lemon (juice of)
  • 2 tablespoons fat free fromage frais (or greek yogurt)
  • 1 tablespoon tahini paste (optional, 4.5 syns)
  • salt
  • pepper (to season)


Method

  1. Preheat oven to 200c or 400f
  2. Place sweet potato in an oven proof dish, spray with spray oil, season with salt, and sprinkle with paprika and sumac to coat. Bake in the oven till softened. (approx 30 mins)
  3. Add the chick peas, sweet potato, fromage frais, juice of a lemon, cumin, paprika, garlic, tahini paste and salt and pepper to season and blend until you have a smooth paste. Add some of the reserved chick pea liquid until hummus is to a consistency you like.
  4. Serve with vegetable crudites for a yummy syn free snack, or use some slices of toasted wholewheat pitta or similar for a HEb.
  5. Store Hummus in a container in the fridge, it should keep for approx 1 week (if it lasts that long)
  6. View the recipe instructions at www.slimmingeats.com

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