Roast Sweet Potato with Hummus and Dukkah

Ingredients

For the dukkah

• 70 g hazelnuts, with skins
• 50 g pistachios
• 2 tablespoons sunflower seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon peppercorns
• 3 tablespoons coriander seeds
• 1½ tablespoons sesame seeds
• 1 teaspoon sweet paprika
• ½ teaspoon onion seeds
• sea salt and/or red chilli flakes to taste

For the sun-dried tomato hummus

• juice of 2 lemons
• 50 g tahini
• 2 tablespoons olive oil
• 50 g sundried tomatoes
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• 500 g tin of chickpeas, drained and rinsed
• pinch or two of salt

For the sweet potatoes and assembly

• 2 large sweet potatoes
• 2 avocados
• 1 lime
• 200 g firm tofu or feta cheese
• 300 g sun-dried tomato hummus
• 50 g dukkah

Method

To make the dukkah

Add all the ingredients (excluding salt) into a blender and blend for around 1 minute until it’s choppy, chunky and generally mixed. Add salt or chilli flakes if you fancy.

To make the sun-dried tomato hummus

Add lemon juice, tahini and olive oil of a blender or food processor. Blend until smooth, about 40 seconds. Add sundried tomatoes, garlic, cumin, salt and chickpeas. Blend until smooth.

To make the sweet potatoes and assemble

Roast the sweet potatoes at 180°C/350°F/gas mark 4 for about an hour or until completely tender.

Dice the avocados and squeeze over the juice of half a lime.

Halve the sweet potatoes and top them with a dollop of hummus, the avocado, a crumbling of tofu or feta cheese and a sprinkling of dukkah.