This velvety smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version. The herby breadsticks are surprisingly simple to make and their crunchy texture makes them the perfect accompaniment here.

Sweet Potato Hummus With Herby Breadsticks

Sweet Potato Hummus With Herby Breadsticks

1 sweet potato, unpeeled

3 garlic cloves, unpeeled

½ x 400-g/14-oz. can of chickpeas/ garbanzos

1 fresh red chilli/chile, finely chopped

a handful of fresh coriander/cilantro leaves, chopped

2 tablespoons olive oil

grated zest and freshly squeezed juice of ½ a lime

salt and freshly ground black pepper

For the herby breadsticks

300 g/2 ¼  cups plain/all-purpose flour

2 teaspoons fast-action yeast

2 teaspoons salt

1 teaspoon sugar

4 tablespoons/1/4 cup olive oil

120–150 ml/1/2 –2⁄3 cup lukewarm water

a pinch of mixed dried herbs

a pinch of cayenne pepper

salt and freshly ground black pepper

Serves 4–6

Preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a roasting pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time.

Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves. Put in a food processor along with the chickpeas, chilli/chile, coriander/cilantro, olive oil and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper and lime juice to taste.

To make the breadsticks, preheat the oven to 170°C (325°F) Gas 3. Combine the flour, yeast, salt and sugar in a bowl. Make a well in the centre, pour in the olive oil and water, and stir until well combined and the dough comes together. It should be soft but not sticky.

Knead the dough for about 10 minutes by hand, cover with oiled clingfilm/plastic wrap or a damp cloth and leave it to rise in a warm place for 40 minutes–1 hour, or until doubled in size.

Divide the dough in half and keep half wrapped up so that it does not dry out. Roll

half the dough out into a flat rectangle about ó–1 cm/.–3 ⁄8  in. thick, then cut it into 1-cm/3 ⁄8 -in.-wide strips. Roll the strips into pencil-width tubes. Repeat with the other half of the dough. Spread the mixed dried herbs, cayenne pepper and salt and pepper on a board, then roll the breadsticks in them and put them on a floured baking sheet. Bake in the preheated oven for 20–30 minutes until golden. Remove from the oven and let cool on a wire rack.

When ready to serve, spoon the sweet potato hummus into a serving bowl and serve with the cooled breadsticks.

Delicious Dips, published by Ryland, Peters & Small (£9.99)

Photography © Ryland, Peters & Small

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