Creamy sweet potato hummus brightened up by a zesty and herby chermoula. Great for a light lunch. You could also serve the hummus and chermoula as a dip for a party sharing platter with pita.
Recipe
Serves: 2 | Time: 30 min
Ingredients
- 2 slices of bread, toasted
Sweet Potato Hummus
- 1 sweet potato (350g | 12oz), boiled
- 1 lime, juice only
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1/4 tsp cumin powder
- 1/2 garlic clove
- 2 tbsp tahini
- 1 tbsp olive oil
- Salt
Chermoula
- 1/2 cup fresh coriander
- 1/2 cup fresh parsley
- 1 garlic cloves
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp chili flakes
- 1/2 lemon, juice only
- 2 to 3 tbsp olive oil
- Salt
- Pepper
Method
Sweet potato hummus
- Bring a saucepan of water to a boil. Salt.
- Peel and dice the sweet potato into roughly 2cm (1 inch) cubes. Add to the saucepan and cook for 15min or until soft.
- Drain the potatoes and add to a blender with the juice of 1 lime, 1/4 tsp cayenne pepper, 1/4 tsp smoked paprika, 1/4 tsp cumin powder, 1/2 clove of garlic, 2 tbsp tahini, 1 tbsp olive oil, salt. Blend and adjust seasoning to taste.
Chermoula
- Add all of the chermoula ingredients to a food processor and blend to you desired consistency.
Assemble
- Toast the bread slices.
- Top with hummus and chermoula.
- Enjoy!
Substitutions
I highlight here possible substitutions to adapt the toast to your preferences, diet and ingredients available to you.
Substitutions:
| Recipe components | Possible substitutions* |
| Lemon/ lime | • Use whatever is available. Orange may work a treat. |
| Sweet potato hummus & chermoula | Use any combination of hummus and herb sauce of your liking. Examples below: – Roast red pepper chickpea hummus with chimichurri – Classic chickpea hummus and pesto |
Country
Maghreb
Maghreb
The Global Homecook 