1 tin of chickpeas
juice of 2-3 lemons
3 cloves garlic
2-3 tbsp tahini
1-2 kumara, cooked and chilled
olive oil (optional)
Place cold, cooked kumara in a food processor and pulse until almost smooth.
Add remaining ingredients and pulse until at a desired consistency.
For a more liquid hummus add a little oil or leftover cooking water from the cooked kumara.
Season with salt and pepper to taste.
Toasted sesame seeds or chopped parsley make great garnishes.
Serve as a starter with pita bread, crackers and/or vegetable sticks.
Tip: this is a very flexible recipe - add more kumara or chickpeas to increase quantity of dip.
Make chunky or smooth.