Will Stewart


2 – 4 people


  • 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


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



  • 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.

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