Categories: dinner

Ingredients

• * 1 large or 2 small sweet potatoes ,
• * 1 tsp lavender flower heads
• * 1 tsp ground cumin
• * 2 garlic cloves chopped
• * 2 tsp ground coriander
• * 2 tbs olive oil
• * Big squeeze 1/2 lemon juice
• * handful coriander leaves , chopped
• * 100g (1 cup) plain or chickpea flour
• FOR THE HUMMUS
• 2 medium sweet potatoes
• 3 tablespoons olive oil
• 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
• 3 tablespoons tahini
• 3 cloves garlic, peeled
• juice and zest of 1 lemon
• ground sea salt, to taste
• 1 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin

Directions

1. Method

2. Heat oven 350*. Bake sweet potato whole for 60 mins until soft. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season and mix together until smooth. Shape into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.

3. Then enjoy as you wish

4. FOR THE HUMMUS

5. Preheat oven to 350*. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.

6. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.

7. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds. (3-4 cups)

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