Sweet Potato Hummus Toast
Ingredients
| 1 cup | Cooked and roughly mashed purple sweet potatoes (or any coloured sweet potato of your choice) |
| 2 tbsp | Runny tahini |
| 1/2 tbsp | Lemon, squeezed |
| 1 | Garlic clove, minced (or 1/8 tsp garlic powder) |
| 1 tsp | Ground cumin |
| 1 cup | Epigamia Natural Greek Yogurt |
| Salt and black pepper to taste | |
| Multigrain bread | |
| For topping - Pine nuts, Sesame seeds, Watermelon seeds, Coriander leaves |
Directions Prep Time : 15 mins
| Step 1 | To cook the sweet potatoes, wash and peel them. Then cut the flesh into large cubes. |
| Step 2 | Fill a pan with an inch of water and bring it to a boil. Add the sweet potato cubes to a steamer basket and steam in the pan for 7-10 minutes. |
| Step 3 | Drain, place the cooked sweet potato in a bowl and mash. |
| Step 4 | Add the mashed purple sweet potato, tahini, lemon juice, garlic, cumin and Epigamia Natural Greek Yogurt to a high speed blender or food processor and pulse until well-combined and creamy. |
| Step 5 | Season with salt and black pepper. |
| Step 6 | To assemble your toast, spread the Sweet Potato Hummus on toasted bread. |
| Step 7 | Serve with pine nuts, sesame seeds, watermelon seeds and coriander leaves. |
