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Sweet potato hummus with flatbreads

Emma Hatcher has created these chewy flatbreads with silky smooth, smokey sweet potato hummus. No chickpeas are needed, with sweet potato doing the heavy lifting and nutty tahini and lemon juice bringing everything together! You can also cook the flatbreads on the barbeque, in a cast iron pan or on a griddle, making them perfect for summer - just be sure to be generous with the oil to prevent any sticking.

This recipe was created by Emma Hatcher .



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15 minutes

cooking time


40 minutes



Serves 4


  • 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


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.
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.
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.
To make the flatbread dough, 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.
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.
Repeat with the rest of the flatbread dough, keeping them warm under a tea towel as you go. Serve with the hummus.

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