Hummus with a twist

Great for dips to have with carrot/celery sticks or crackers/corn chips

INGREDIENTS

1 Cup Sweet Potato mash ( bake in the oven and scrape out, or steam and mash)

1/2 Can Chickpeas (or just use dried, soak overnight and then cook until soft)

1/2 Cup Cashew Nuts

1/2 Cup Parmesan Cheese

1/2 Cup Finely Chopped Fresh herbs or parsley

The juice of 1/2 a lemon

Salt and pepper to taste

Method

1. Using a food processor (or my trusty thermomix), process separately the cashews and parmesan cheese, set aside, the texture should still be a little chunky.

2. Into the empty food processor add the chickpeas and purée until smooth ( you may need a little olive oil to help it along)

3. Add the sweet potato mash to the chickpea purée and continue to process.

4. Remove the mix and place into a large bowl.

5. Add the cashews and parmesan you did earlier along with 1/2 cup chopped herbs of choice and mix with a spoon.

6. Add the lemon juice and salt and pepper to taste.