RECIPE BY:

Will Stewart

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 large sweet potatoes, sliced into wedges
• 1 cup Cobram Estate Classic EVOO
• 1 teaspoon of sea salt flakes
• 1 teaspoon ground cumin
• 400g lupin flake
• 2 tablespoons hulled tahini
• 2 garlic cloves, crushed
• 1⁄4 teaspoon Coles cayenne pepper
• 1⁄2 cup Massel vegetable Stock
• 1⁄4 cup ice-cold water
• juice of 1 lemon
• freshly ground black pepper
• 16 baby amoroso truss tomatoes
• 6 garlic cloves, peeled and halved
• 2 tablespoons Cobram Estate Classic EVOO
• sea salt flakes and freshly ground black pepper

GARNISH:

• 1⁄4 bunch of flat-leaf parsley, roughly chopped
• 1⁄4 cup pine nuts, toasted
• sourdough, grilled

METHOD:

• For the Preheat your oven to 200°C.
• Place the sweet potato on a baking tray with a drizzle of olive oil, a sprinkling of salt and ½ a teaspoon of ground cumin and roast for 20-30 minutes until cooked through and slightly caramelised.
• Combine the soaked lupin, tahini, garlic, the cayenne pepper, the remaining salt and ground cumin and the vegetable stock in a blender and blitz. Do not expect the mixture to immediately blend smooth. It may take a number of times blitzing and stirring, adding a little olive oil each time to get a more even blend.
• Add the sweet potato to the blender and blitz again. Gradually pour in the ice-cold water and blitz until the consistency you desire. Season to taste with the lemon juice and salt and pepper.
• Spoon the hummus into a large bowl and, using the back of the spoon, guide to the outside of the dish as you turn the bowl with your other hand – this creates a well. Pour a drizzle of olive oil into the well, sprinkle on the herbs, pine nuts and a pinch of salt.
• Once the sweet potato has cooked, reduce the oven temperature to 140°C.
• Place the tomatoes in an ovenproof dish so they are snug and, as evenly as possible, scatter on the garlic.
• Drizzle on the olive oil, season with salt and pepper and roast for an hour until soft and tender.
• Serve the hummus and tomatoes on a platter with grilled sourdough.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Pinot Grigio.