Hummus is a vegan's truest companion and this version does not disappoint. The potato adds a lovely sweetness and turmeric enhances the golden yellow of the hummus and adds a subtle depth to the flavour plus I love the contrast in colour of the hummus next to the black sesame za'atar.
for the hummus
1 large clove of garlic (minced)
juice of 2 lemons
1/2 tsp salt plus extra to taste
1 small sweet potato (baked in the skin)
2 cans chickpeas
1/2 cup tahini
1/3 cup olive oil
1 tsp turmeric
1 TBSP cumin
1/2 tsp freshly ground pepper
for the za'atar
1/4 cup black sesame
small handful of thyme (10-15 stalks)
1 tsp sumac
high speed blender
1. Add the juice of your lemon, garlic and salt to the food processor and allow to marinade while you prepare the rest of your ingredients. The lemon and salt will help remove the sharpness from the garlic.
2. To make the za'atar lightly toast the sesame seeds in a pan on medium heat, strip the thyme leaves from the woody stalks and add to the seeds with the sumac and salt. Toast for another 2-3mins, remove from the heat and set aside to cool.
3. Remove the skin from the baked sweet potato, add to the food processor with the remaining ingredients for the hummus and blend until smooth. You may or may not need to add a little water at this point. Adding a 1/4 of water will make the hummus smoother but this will depend on how much water your potato retained after baking, if it was relatively watery you can leave the water out.
4. Once fully cooled blend the za'atar in the blender until fully ground.
5. Serve the hummus smothered on a platter, drizzle with olive oil and sprinkle with za'atar.