Vickys Sweet Potato Hummus, GF DF EF SF NF

Preheat the oven to gas 4 / 180C / 350°F. Wash the potato then place directly on the middle rack and bake for around 40 - 60 minutes (depending on size) until fork tender. When done, scoop out the flesh and put into a blender

Toast the seeds lightly in a dry pan then grind into a powder

Add to the potato flesh (in the blender) the chickpeas (keep some back to garnish), garlic and tahini and blitz.

Add in the ground seeds, lemon juice, zest, 1 tbsp of the salt and around 3 tbsp of the oil and blitz again

If the mixture is too thick add a little more oil and blitz again until you have a smooth puree

Season to taste and serve in a bowl with the reserved chickpeas, chopped parsley and a drizzle of olive oil to garnish

Also tastes delicious with caramelised onion, chilli or sweet peppers added. I love it served inside an avocado with the chopped flesh mixed through, some small prawns and a squeeze of lime, gorgeous!