Kūmara & Horopito Hummus with Pita Crisps

Ingredients

• 1 large Kūmara (Sweet Potato), peeled and cubed
• 2 tablespoons Olive Oil
• 1 can (15 oz) Canned Chickpeas, drained and rinsed
• 1/4 cup Tahini
• 2 tablespoons Lemon Juice
• 2 cloves Garlic, minced
• 1 teaspoon Horopito Leaves, finely chopped
• 1/2 teaspoon Salt
• 2-3 tablespoons Water
• 4 pieces Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 1 large Kūmara (Sweet Potato), peeled and cubed, on a baking sheet. Toss the kūmara cubes with 1 tablespoon of Olive Oil, then roast for 25-30 minutes, or until the kūmara is tender when pierced with a fork.
2. 2While the kūmara roasts, cut the 4 pieces of Pita Bread into wedges. Place these pita wedges on a separate baking sheet and brush them with the remaining 1 tablespoon of Olive Oil. Set this baking sheet aside for now.
3. 3Once the kūmara is roasted and tender, carefully transfer it to a food processor. Add the drained and rinsed 1 can (about 425 g) Canned Chickpeas, 1/4 cup Tahini, 2 tablespoons Lemon Juice, 2 cloves minced Garlic, 1 teaspoon finely chopped Horopito Leaves, and 1/2 teaspoon Salt. Add 2-3 tablespoons of Water and blend until the mixture is smooth. If the hummus is too thick, add 1 more tablespoon of Water at a time and blend again until it reaches your desired consistency.
4. 4While the hummus blends, place the baking sheet with the oiled pita wedges into the preheated about 205°C (200°C) oven. Bake for 8-10 minutes, or until the pita wedges are golden brown and crispy. Watch them closely to prevent burning.
5. 5Serve the Kūmara & Horopito Hummus immediately with the crispy Pita Crisps.

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