• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Sweet Potato
  • 200g sweet potato, cubed
  • Water
  • Salt
  • Hummus
  • 300g can chickpeas, drained
  • 2 tbsp lemon juice
  • 1 clove peeled garlic
  • 30g sesame seeds, toasted
  • 100g Anchor UHT Extra Yield Cooking Cream
  • 1 tsp curry powder
  • Pinch of salt & black pepper
  • 1/2 cup water
  • To serve
  • Some chickpeas
  • 2 tbsp extra virgin olive oil
  • your choice of flatbread


    To Prepare Sweet Potato
  1. Cover cubed sweet potato with enough water, season with salt and bring to boil, simmer at medium heat until sweet potato are soften. Drain and allow to cool slightly
  2. To Prepare Hummus
  3. Drain and wash can chickpeas, remove the skins
  4. Using a blender or food processor, put 300g chickpea (reserve balance for serving later) boiled sweet potato with all other ingredients and blend until smooth. Add more water if it's too thick, adjust seasoning accordingly
  5. Transfer hummus to a bowl, drizzle with extra virgin olive oil. Enjoy!

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