Loaded Winter Hummus Sharer

Serves: 6-8 as a starter
Time: 50 minutes

Description: This beautifully colourful dish is perfect for the holiday season and requires minimal kitchen time. The classic hummus gets a Wild Root twist with fresh dill added, giving it a lovely fresh tang and vibrant green colour. Topped with warm cinnamon-roasted sweet potato and Wild Root's Sauerkraut, plus toasted hazelnuts, pomegranate seeds, and edible flowers, this is a stunning sharing plate that's as delicious as it is beautiful. Wild Root's Sauerkraut adds a fermented element that provides gut-healthy probiotics while complementing the rich, creamy hummus base.

Ingredients:

For Hummus:

• 3 tins chickpeas (save juice)

• 200g tahini

• 150ml aqua faba

• 1.5 tbsp garlic

• 3 tbsp good-quality olive oil

• 5 tbsp lemon juice

• Salt and pepper to taste

• 1 tbsp cumin

• 50g fresh dill, chopped

For Roasted Sweet Potato:

• 2 sweet potatoes, peeled and diced into 2cm cubes

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 tsp cinnamon

Load with (optional):

• Cinnamon-roasted sweet potato

• Wild Root Sauerkraut

• Crushed hazelnuts

• Pomegranate seeds

• Fresh dill

• Good quality olive oil to drizzle

• Fresh edible flowers

To Serve:

• A selection of crusty bread

• Artisan crackers

• A bottle of Wild Root Champagne Cassis Kombucha

Method:

1. Preheat oven to 180 degrees.

2. Peel and dice sweet potato and add to a baking tray with olive oil, salt, pepper and cinnamon. Massage to coat evenly, then roast for 40 minutes.
   
   
   

3. Add chickpeas, tahini, lemon juice, cumin, garlic, salt and pepper to a food processor and blend.
   

4. Whilst blending, add in olive oil and aqua faba and continue blending until creamy.
   
   
   

5. Pour hummus into a mixing bowl and add chopped dill. Stir until thoroughly mixed through.
   
   
   

6. Spoon your hummus onto a shallow serving bowl or plate and smooth across the entire bottom. Use the back of the spoon to create some texture.

7. Drizzle good-quality olive oil onto the surface, letting it pool in areas ready for dipping.
   
   
   

8. Add toppings: cinnamon roasted sweet potato, Wild Root Sauerkraut, crushed hazelnuts, pomegranate seeds, fresh dill and edible flowers.
   
   
   

9. Serve with crusty bread, crackers, and Wild Root Champagne Cassis Kombucha.