Sweet potato hummus with breadsticks recipe

Ingredients

• 1 sweet potato, unpeeled
• 3 garlic cloves, unpeeled
• 14-oz (½ x 400-g) can of chickpeas
• 1 fresh red chilli/chile, finely chopped
• handful of fresh coriander/cilantro leaves, chopped
• 2 tablespoons olive oil
• ½ freshly grated squeezed lime juice and zest

• 2¼ cups (300 g) plain/all-purpose flour
• 2 teaspoons fast-action yeast
• 2 teaspoons salt
• 1 teaspoon sugar
• ½–⅔ cup (120–150 ml) lukewarm water
• ¼ cup (4 tablespoons) olive oil
• pinch of mixed dried herbs
• pinch of cayenne pepper
• salt and freshly ground black pepper

1. For the sweet potato hummus, preheat the oven to 180°C (350°F) Gas 4. Roast the sweet potato in a baking pan for 30–40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time. Remove from the oven and, when cool enough to handle, peel the potato and garlic, discarding the skins.
2. Put the sweet potato, garlic, chickpeas, chilli/chile, coriander/cilantro, oil and lime zest in a food processor and blitz until smooth. Season with salt and pepper to taste.
3. For the breadsticks, preheat the oven to 170°C (340°F) Gas 4. Combine the flour, yeast, salt and sugar in a bowl. Make a well in the centre, then pour in the oil and water. Stir until combined and a soft but not sticky dough comes together. Knead the dough for about 10 minutes. Cover with oiled clingfilm/plastic wrap and leave it to rise in a warm place for 40–60 minutes or until doubled in size.
4. Divide the dough in half and roll half the dough out into a flat rectangle about 0.5–1 cm/¼–⅜-inch thick, then cut it into 1-cm/⅜-inch-wide strips. Roll the strips into pencilwidth tubes. Repeat with the other half of the dough. Spread the dried herbs, cayenne pepper, salt and pepper on a board, then roll the breadsticks in them and put them on a floured baking sheet. Bake in the preheated oven for 20–30 minutes until golden. Cool on a wire rack before serving with the hummus.