Baked sweet potatoes with omega houmous

Recipe by:

This is a lovely, filling dish that’s packed with soluble fibre and the phytonutrients beta sitosterol, beta carotene and omega-3 fatty acids

Baked sweet potatoes with omega houmous

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.

  2. Put the sweet potatoes on a baking tray and roast in the oven for 40 minutes, or until very

  3. soft when squeezed.

  4. Meanwhile, place the chickpeas, sesame seeds, flaxseed oil, garlic and lemon juice into a blender

  5. or food processor, season with salt and pepper and process into a smooth houmous.

  6. When the sweet potato is cooked, cut it in half lengthways and pile a big dollop of the houmous on top of it. Scatter with the herbs, if using. Serve immediately.

    The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole

Ingredients

  • 2 medium sweet potatoes

  • 1 400g tin chickpeas, drained

  • 1 tbsp sesame seeds

  • 2 tbsp flaxseed oil

  • 1 garlic clove, finely chopped

  • juice of ½ lemon

  • handful fresh parsley or coriander, coarsely chopped (optional)

  • sea salt and black pepper

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.

  2. Put the sweet potatoes on a baking tray and roast in the oven for 40 minutes, or until very

  3. soft when squeezed.

  4. Meanwhile, place the chickpeas, sesame seeds, flaxseed oil, garlic and lemon juice into a blender

  5. or food processor, season with salt and pepper and process into a smooth houmous.

  6. When the sweet potato is cooked, cut it in half lengthways and pile a big dollop of the houmous on top of it. Scatter with the herbs, if using. Serve immediately.

    The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole