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For the chips

  • 1 peeled, sweet potato about 500g
  • 15ml/ 1 Tbsp extra virgin olive oil
  • Pinch of cuminAdd to basket
  • Pinch of smoked, hot paprika (for the chips)Add to basket
  • Pinch pink himalayan saltAdd to basket

For the hummus

  • 400g/1 can chickpeas, rinsed and drainedAdd to basket
  • 1 clove of garlic, minced
  • 80g/2 Tbsp cashew butterAdd to basket
  • 60ml/2 Tbsp extra virgin olive oil, plus extra for finishing
  • 60ml/2 Tbsp juice from 1 lemon
  • Himalayan pink saltAdd to basket
  • 1/4 cup of chopped nutsAdd to basket
  • Pinch of smoked, hot paprika (for the hummus)Add to basket

Foodie Facts


For the chips

Preheatoven to 200°

Using a mandolin or a very sharp knife, slice the sweet potato into very thin rounds and place in a large bowl.

Toss the sweet potato with the oil, spices and salt. Lay out in single layers on baking trays and bake for around 20 minutes, turning them over halfway, until crunchy and slightly golden.

Once cooked, set the chips aside to cool before placing in a serving dish.

For the hummus

Put the chickpeas, garlic, nut butter, and lemon juice in a food processor and process until smooth. Gently pour in the olive oil while the processor is running. You may need to add water by the tablespoon to reach the desired consistency. Season with salt and pepper.

Place the hummus in a bowl and garnish with an extra drizzle of olive oil, a pinch of paprika and a scattering of crushed nuts. Eat with the chips or simply sticks of carrot and celery.

Recipe by The Royal Nut Company.

Serves 3-4