Method

Preheat oven to 180°C.

Fill a steamer saucepan 1/3 full with water and bring to the boil. Place the sweet potato into the steamer and place on top of the saucepan, cover and steam for 10-15 minutes or until very tender.

Meanwhile combine the chickpeas, garlic, tahini, lemon juice and a pinch of salt and pepper in a food processor. Slowly add 4 tablespoons of oil while the motor is running until a smooth consistency is achieved.

Once the sweet potato is ready, allow to cool slightly and then add to the hummus and blitz to combine until smooth. Place into a bowl and drizzle with olive oil and a pinch of chilli flakes if preferred.

Drizzle each pita bread with ½ tablespoon Garlic & Rosemary Extra Virgin Olive Oil and bake in the oven for 5-10 minutes or until crisp.

Serve crisp pita bread with sweet potato hummus.