Slow Roasted Sweet Potato with Honey Hummus
Cook Time 2 hours
4 small-medium sweet potatoes (each 350–400g), washed and patted dry
50g salted ricotta, coarsely grated (or feta)
400g canned chickpeas, drained and rinsed
1 small clove garlic, finely minced
1 tsp cumin
1 lemon, juiced
1½ tbsp tahini
1 tbsp manuka honey
½ cup extra virgin olive oil
Good pinch of salt
Mint sprigs, to serve
Preheat the oven to 160°C. Arrange the sweet potatoes on the oven rack and bake 2 hours or so, turning halfway through, until soft when the thickest part is pierced with the tip of a knife (The cooking time will vary depending on the size of your sweet potatoes). Cool a little and then cut into chunks.
In a food processor add chickpeas, garlic, cumin, lemon juice, tahini, a good pinch of salt and honey. Pulse until a crumb-like consistency forms. With the motor still running, drizzle in the olive oil until it becomes a smooth puree. If too thick add a splash of water.
On a large platter spread the honeyed hummus liberally. Top with sweet potato and an extra drizzle of olive oil. Sprinkle over cheese, sumac and mint.