Sweet Potato Hummus with Chargrilled Gluten-Free Flatbreads

by Craven and Valley Life

Make the most of summer with food filled with the taste of the Med.

Serves 4/6. Preparation time 40 mins. Cooking time 35 mins.


  • 2 medium sweet potatoes (around 500g)
  • 2 tablespoons olive oil, plus extra for
  • drizzling
  • 1⁄2 teaspoon chilli flakes, plus extra for
  • sprinkling
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons garlic-infused olive oil
  • 3 tablespoons tahini
  • 1 lemon, halved
  • Sea salt and pepper
  • 1 tablespoon zaatar

For the gluten-free flatbreads:

  • 220g gluten-free self-raising flour, plus extra for dusting
  • 1⁄2 teaspoon baking powder
  • ½ teaspoon cumin
  • 1⁄2 teaspoon fine sea salt
  • 200g full-fat yogurt
  • Olive oil, for cooking

For the hummus
1 Heat the oven to 200ºC/180ºC fan/gas mark 6. Peel the sweet potatoes and cut them into small chunks, then tip them out on to a baking tray.
2 Drizzle over the olive oil and sprinkle over the chilli flakes, cumin and smoked paprika. Toss everything together so that all of the potatoes are evenly coated, then shuffle into a single layer. Roast for 30 minutes, or until the potatoes are soft and tender. Remove from the oven and leave to cool.
3 When cool, tip the sweet potatoes into the bowl of a food processor. Drizzle over the garlic-infused olive oil and tahini and squeeze over the juice from the lemon. Blitz for a minute, to a chunky puree. Keeping the motor running, slowly add 60-80ml of cold water and blitz until you have a silky smooth consistency. Spoon the hummus into a serving bowl, drizzle with a little extra olive oil and sprinkle over the zaatar and a few extra chilli flakes, if you like.

TIP: You can also cook the flatbreads on the barbecue, in a cast iron pan or on a griddle – just be sure to be generous with the oil to prevent any sticking

For the flatbreads
1 Whisk together the flour, baking powder and sea salt. Add the cumin and yogurt and combine using a wooden spoon, before kneading the dough against the sides of the bowl with clean hands. Shape into a ball, cover with a clean tea towel and leave to rest for 10 minutes.
2 Divide the dough into six. Generously flour your work surface and roll out the first piece of dough into a thin circle. Add a little oil to a frying pan and place over a high heat. When hot, add the flatbread and cook for a couple of minutes on each side, until puffed and golden.
3 Repeat with the rest of the flatbread dough, keeping them warm under a tea towel as you go. Serve with the hummus.

Craven&ValleyLife Summer 23