Wow, it’s been a while! I know I haven’t shared anything in a few weeks, but don’t worry – I now have a big queue full of new posts ready to share! I’ve been living another whirlwind of experiences over the last month, moving around, studying for my yoga exam and redesigning my blog (stay tuned for that)! I’m currently resting and regenerating in Somerset for a while, whilst teaching yoga classes and doing a lot of cooking. It’s certainly nice to be able to spend some time out in nature – that’s one thing I really miss when I’m in London. Nothing quite compares to the still, peaceful, quiet feeling of being out in an empty field or some woodland.
My latest recipe is for a really tasty, spicy hummus dish that’s made with a roasted red pepper and sweet potato. I made this dip for another of my recipes in collaboration with East End Foods. And, in this dish I used a combination of their cumin, cinnamon, paprika, turmeric and chilli spices – so the hummus definitely has a good spicy kick! The use of sweet potato and cinnamon also add a nice subtle sweetness which balances out the hot and savoury elements of the dish. I hope you enjoy the recipe!
roasted red pepper & sweet potato hummus
serves about 6
1 300g sweet potato
1 medium red pepper
1 400g tin chickpeas, drained
3 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 cloves garlic
1 tbsp tomato purée
1 1/2 tsp East End ground cumin
1/2 tsp East End paprika
1/2 tsp East End turmeric
1/4 tsp East End chilli powder
1/4 tsp East End cinnamon
1/2 tsp salt
PREHEAT YOUR OVEN TO 200 C / 392 F
- Firstly, prick your sweet potato skin a few times with a sharp knife. Then, place it onto a baking tray and move it into the oven. Roast it for 30 minutes. Now, slice the red pepper into 4 chunks, removing the stem and seeds. When 30 minutes have passed, drizzle the red pepper slices with some olive oil and add them into the oven with the sweet potato. Continue to cook both for 15 minutes.
- When the red pepper and sweet potato have cooked, remove them from the oven and set them aside to cool for 5 minutes.
- While they cool, add the chickpeas, olive oil, lemon juice, garlic, tomato puree, cumin, paprika, turmeric, chilli powder, cinnamon and salt into a food processor. Then, remove the skin of the sweet potato and add the potato into the food processor, followed by the red pepper slices.
- Now, blend everything together for a few minutes until a fairly smooth hummus consistency has formed. There should still be some small red pepper chunks left – I like this as it adds another texture to the dip.
- When the dip is ready, remove it from the food processor and scoop it into a bowl to serve.