400g orange kumara, peeled and grated

2 cloves garlic, crushed

1 tsp cumin seeds

3 tbspn extra virgin olive oil

400g can chickpeas, rinsed and drained

¼ c tahini

¼ c lemon juice

¼ c water

salt & black pepper

Paprika Oil

2 tbspn extra virgin olive oil

½ tsp smoked paprika

To Serve

2 tbspn Greek yoghurt

1 tbspn Dukkah

1 tsp chilli flakes

⅓ c whole almonds, toasted & roughly chopped

pomegranate ariels

fresh coriander leaves

pita bread

 

Kumara Hummus

Preheat the oven to 240°C. Place the grated kumara, garlic, cumin and 1 tbspn of olive oil in a large oven dish and toss to combine.

Cover with foil and cook in the oven for 10 – 15 mins or until softened. Place the mixture in a food processor, add the chickpeas, tahini, 2 further tbspn of olive oil, lemon juice, water, salt & pepper, and process until smooth.

To make the Paprika Oil place the olive oil and paprika in a small bowl and mix to combine.

To Serve

Spoon the kumara hummus onto a serving plate. Top with yoghurt, paprika oil, Dukkah, chilli flakes, chopped almonds, pomegranate ariels and coriander leaves. Serve with pita bread.