November 23, 2022
This tasty trio of deliciously moorish sweet potato (yam) & chickpea dip, freshly baked flatbreads, plus a crispy onion, sesame and chive topping is the ultimate entertainer for lunch, sun-set supper or late night feasting.
sprinkle black & white sesame seeds
Pastry brush for melted Nuttelex
food processor or mini chopper
frypan with lid for frying bread
2 tsp plant based Nuttelex to grease onion tray
2 tbsp plant based Nuttelex for sweet potato
1/2 medium onion - very thinly sliced
1/2 can tinned chickpeas (200g)
2 1/2 tbsp tahini (sesame paste)
1 ice-cube (makes dip super smooth)
FLAT BREAD INGREDIENTS
2 tbsp melted plant based Nuttelex
2 cups sifted self-raising flour plus extra for rolling dough on bench-top
1 cup coconut yoghurt (plain, unflavoured)
The Make The Hummus
1Preheat oven to 160C fan forced or 180C normal
2Wash & dry the sweet potato - pierce with a fork & massage Nuttelex all over the sweet potato. Then bake on a lined tray for 45 minutes till soft.
3On another lined tray, greased with Nuttelex, spread the thinly sliced onions. Place on the middle rack of the oven to crisp-up. After 5 minutes baking, shuffle onions around with a fork to loosen them up. This process takes approx. 10 mins to get a lovely crispy brown texture. Then set aside to cool.
4Once the sweet baked potato is ready, allow it to cool completely before starting the process of making the hummus.
5Place the cooled sweet potato, chickpeas, tahini, lemon juice, chopped garlic, olive oil & ice cube into the food processor and blend until smooth (scrapping down the processor walls at least once, with a spatula). When all combined spoon the dip onto serving plate. Add the crispy topping just before serving.
To Make Flatbreads (Makes 6 palm sized breads)
1In a bowl combine sifted flour, baking powder, yoghurt & apple cider vinegar and mix into a dough. Pat mixture into a ball, place back into bowl, then cover with a tea-towel and allow to rest for 10 minutes.
2After dough is rested, sprinkle extra flour on bench-top, flatten ball into a rough sausage shape and section into 6 equal sized portions. Then roll out each piece of sectioned dough with a rolling pin to 5mm (1/2 cm) thickness to make a palm sized flat bread.
3Heat your frypan to medium heat and cook one flatbread at a time on the dry pan ( i.e don't add oil or Nuttelex). As soon as you place the flatbread in the pan, add the lid. After a minute take a peak and you'll see bubbles and the bread will puff, once it looks done to your liking flip the flatbread to cook the other side for a further 30-60 seconds. Then set aside on a plate, and repeat until all flatbreads are cooked.
4Brush each flatbread with melted Nuttelex & finish with a sprinkle of sea salt, ready to serve with your dip.
5Don't forget to sprinkle your dip with the crispy onions, sesame seeds, paprika, chopped chives and a lick of olive oil.