1/3 cup raw honey or syrup of choice (brown sugar will work too)
Olive oil to drizzle
Sesame seeds
Salt and Pepper to taste
Butterbean dip
1 can butterbeans drained
(use 3/4 of the can save the rest to roast)
1 tbsp tahini
1-2 tsp lemon juice
1 tsp lemon zest
1-2 tbsp olive oil
1 heaped tbsp nutritional
yeast
1 tbsp honey or syrup
1/2 tsp ground sumac or cumin( optional)
Salt and pepper
Milk if needed
Toppings
Fresh chopped dill
Fresh chopped mint
Pomegranate jewels
Lemon zest
Runny tahini
Toasted pine nuts
Method
Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft.
Slice into rounds or slice in half, making sections on top look like hassle back potatoes.
Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper.
Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized.
Add the butterbean hummus ingredients to a high-speed blend until smooth.
Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy
Photo Gallery
I hope you love this delicious and super-filling recipe**
