SWEET POTATO AND WILD GARLIC HUMMUS

WILD GARLIC

• 246g 1 can of drained chick peas
• 25g Tahini
• 60g wild garlic (ramsons)
• 250g peeled and diced sweet potato
• 1tsp of dried thyme of few sprigs of fresh
• olive oil
• Maldon sea salt and fresh ground black pepper 

 Why sweet potato ?... Well I tried some beet root hummus few weeks back and decided I wanted to try out other veg hummus and I love sweet potato so I had a go!

Pre heat your oven to 200c. Peel and dice your sweet potato to about a 1cm dice, make a tin foil bag and add a splash of olive oil the thyme and a pinch of salt, close the foil bag and place on a tray in the oven for 30mins.

Meanwhile in a blender put your chick peas, I used organic ones from my local wholefood shop Fruits of the Earth also add your tahini and rough chopped wild garlic and a pinch of salt and pepper and a good glug of olive oil, at this point you don't want it to wet as the sweet potato has a lot of moisture. blitz it till a nice smooth texture and put to one side.

Purée

If you want you can just add 1tbl spoon of lemon juice and a splash more olive oil and have wild garlic hummus.


Wash your mixer out and add the sweet potato, it should now be soft and brake up in your fingers.
blitz in to a Purée (very smooth texture) and chill in the fridge.

The last part just mix the sweet potato and chick pea together,  adjust seasoning and enjoy with a picnic on the beach.