Perfect sweet potato hummus

September is a great time to pick sweet potatoes, a much more versatile vegetable than our more commonly used white potato, which makes a delicious hummus

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Sweet potatoes are often seen as the trendier, orange counterpart to regular potatoes. But in fact they are only distantly related. The sweet potato is a member of the Morning Glory Family while the standard spud is in the Nightshade Family. And unlike with regular potatoes, sweet potatoes offer more than just the chance to roast, mash or boil. With a bit of imagination they can offer an entirely new culinary experience and autumn is the time to grab them.

Sweet Potato Hummus Recipe

Ingredients: 3 sweet potatoes 1 can of chickpeas, drained zest of 1 lemon and juice of ½ lemon 1 tsp. ground cumin 1 ½ tsp of sesame oil pinch of pepper 2-3 pinches of salt 3 tbsp. olive oil 2 cloves garlic

Directions: 1. Bake the sweet potatoes with their skins on for about 45 minutes or until they are very soft. 2. Remove the skins and put them in a food processor with the other ingredients. 3. Serve with a drizzle of olive oil, pepper and a sprinkle of paprika.

Serve in sandwiches or as a dip with pitta bread and vegetables.

Country Life
Country Life

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.

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