Ingredients
700g sweet potato, diced
2 Tbsp extra virgin olive oil, plus extra to drizzle
400g store-bought hummus
1 Tbsp pepitas, toasted
¼ cup roughly torn mint leaves
¼ cup pomegranate arils (seeds)
1 tsp dukkah
Assorted crackers, to serve
Method
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Preheat oven to 200 degrees C fan-forced (220 degrees C conventional). Line an oven tray with baking paper in a single layer. Drizzle with oil and season. Roast for 20 minutes or until just tender. Set aside to cool on tray for 30 minutes.
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Spoon hummus onto a large flat platter. Scatter sweet potato, pepitas, mint, pomegranate and dukkah over the top. Drizzle with extra oil. Season with pepper and serve with crackers.
