1/2 cup Sweet Potato, peeled and cut into 1-inch pieces
1 Shallot, quartered
4 cloves Garlic, unpeeled
4 tablespoons Olive Oil, divided
1/4 cup Tahini Paste
1 19.5 ounce can Chickpeas, drained, rinsed and skins removed (540ml)
1/2 teaspoon Kosher Salt
zest and juice from one Lemon
Preheat the oven to 425°F. Toss the carrots, sweet potato, shallot and garlic cloves with 1 tablespoon of olive oil and spread them on a parchment lined baking sheet.
Roast for 25-30 minutes, or until the vegetables are tender when pierced with a fork.
Remove from the oven and let cool.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil and tahini. Set aside. Peel the cooled garlic and place all the vegetables in the bowl of a food processor along with the rinsed chickpeas and salt and process until well combined.
Add the lemon juice and zest and process again.
As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
Hummus will keep well in the refrigerator in a sealed container for up to 5 days.
It’s not necessary to remove the skins from the chickpeas, but the hummus will have a smoother, creamier texture if you take the time to remove them.