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.