Hummus with Baked Potato Variations

Got a little more time on your hands? This summer platter is a winner ☀️


1 can chickpeas, drained. (Keep a few for decoration) 

2 tsp tahini

1/2 lemon juice 

2-3 tbsp kefir (yoghurt) 

1 clove garlic

1 tsp paprika 

1 tsp cayenne pepper 

Salt and pepper to taste 


2 sweet potatoes 

2 stalks rosemary 

2 potatoes 

Peri peri seasoning 

Coconut oil


1 clove garlic 

100g spinach 

150g rocket/watercress 

1 carrot, diced 

6 radish, quarters 

1/4 cucumber, diced 

Drizzle of balsamic glaze 

  1. Preheat oven to 200C 
  2. Cut potatoes to preferred cut. If kept whole, make deep marks to allow the potato to cook inside. 
  3. Place sweet potato on a baking tray, massage in coconut oil and rosemary. 
  4. Place potato on a baking tray, massage in coconut oil and peri seasoning. 
  5. Cook in oven for 50 minutes – 1 hour, until crispy outside and soft in the middle.
  6. For the hummus place all the ingredients into a blender, taste it as you go along. 5-7 mins blending until smooth. 
  7. Crush and dice the clove of garlic and fry in a pan with a little coconut oil, 2 minutes. Add spinach stir until spinach is cooked, 1-2 minutes. 
  8. Place a bed of rocket/watercress on the plate. Add the potatoes, cut in half. Layer on the garlic spinach, followed by a dollop of hummus. Add crudités on the side. Drizzle over the balsamic glaze. 

Bonne appétit!  

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